Contains: milk, eggs, soy and corn. Free of: gluten, tree nuts, and peanuts. Can also be made: dairy free

Storing Note: For best results, store in a cake container or in air-tight or semi-air tight container at room temperature. If desired, store in refrigerator, then serve cold or allow to set at room-temperature for about 30 minutes to an hour before serving.

Freezing Note: If desired, this cake may be frozen. For best results, place un-covered cake (so that frosting doesn’t stick) on a freezer shelf for about four hours. Then, when frozen, gently wrap cake together with the cardboard cake circle with plastic wrap and return to freezer. For added protection, place cake back in cardboard cake box or a container. To thaw, un-wrap cake and set out at room-temperature for about 1 hour for mini cakes and 2 to 3 hours for 9” cakes, or until thawed.