Make Ahead Holiday Cake Recipes

Steps:

• Line a 13-in. x 9-in. pan with foil; set aside. In a large bowl, combine milk and chocolate syrup; fold in whipped cream. Pour into prepared pan; cover and freeze for 6 hours. , Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes; invert onto a wire rack to cool completely. Transfer to a serving platter. , Remove cream mixture from the freezer; carefully invert onto cake and remove foil. Spread whipped topping over top and sides. Return to the freezer for 2 hours. , May be frozen for up to 2 months. Let stand at room temperature for 10 minutes before cutting., Just before serving, drizzle with additional chocolate syrup; garnish with mint and cherries.

Steps:

• Cake: Preheat oven to 350^. Spray four round 9-inch cake pans with non stick spray,then fit with parchment paper and spray the paper too, set aside. --- Cream butter and gradually add in sugar. Beat mixture until light and fluffy; mix in vanilla. Still using the electric mixer, slowly add in flour, baking powder, and salt. To keep the batter at a manageable consistency, alternate adding dry ingredients and splashes of milk. Beat batter until smooth.
• In another bowl, beat egg whites with mixer on high until stiff but not dry. Fold whites into cake batter with a spatula. Batter will be very thick.
• Spoon batter evenly into the prepared pans. Bake for 15-20 minutes or until a toothpick tests clean; remove and let stand for 10 minutes before turning cakes out on wire cooling rack.
• Icing: While cake cools; beat egg yolks with a fork and put them in a saucepan with sugar and butter. Cook over medium heat, stirring constantly for about 5 minutes or until sugar is all dissolved and mixture has thickened slightly. Remove from heat and stir in the remaining icing ingredients. Let stand until cool. --- Spread cooled icing between cake layers and on top of assembled cake. Place the iced cake in an airtight container for 3 or 4 days to allow it to flavor before serving.

Steps:

• Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
• In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
• The next morning, preheat oven to 325 degrees F (165 degrees C).
• Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.