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Bake this cake ahead of time and let it cool completely; do not frost it before freezing. Wrap, label, and freeze up to 3 months. To thaw and frost, let the cake stand on the counter for 2 to 3 hours; then prepare the frosting as directed in the recipe and pour it over the cake. Let the cake stand for about 1 hour to cool, then slice and serve.
Casseroles, meatloaves, enchiladas, and slow cooker classics. These make-ahead greats are time-saving treasures. Three cheeses layered with pasta and marinara sauce. This recipe is so easy and so good! This terrific dish is loaded with succulent Mediterranean vegetables.
Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13×9-in. baking dish. Mix brown sugar, pecans and cinnamon; sprinkle over top.
The chocolatey richness in this cake comes from the use of both cocoa powder and unsweetened chocolate, and the tenderness is due to the addition of buttermilk. Bake this cake ahead of time and let it cool completely; do not frost it before freezing.
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