Cold Chocolate Snacking Cake is cool, dark, moist, and decadent — keep a batch in the fridge at all times! It’s a copy cat version of the famous Sara Lee chocolate cake, and it’s utterly irresistible.
Do any of you remember Sara Lee chocolate cake, the kind that came in the little tin foil pan with the cardboard cover on it? — The cake was dense and moist, and the frosting was a thick fudgy layer on top. We ate it cold from the refrigerator, and you could cut it into slivers and snack on it continuously. It’s been one of those lingering food memories, and they haven’t made it for ages. You know where I’m going with this…
To be honest I wasn’t expecting to nail this right away. I figured the cake would rise too much, be too dry, or too fluffy. I thought it would be tough to get the texture of the frosting just right, and most of all I was sure it wouldn’t slice as sharply as it did in my memories. But it all came together, and on the first try! You are going to love this, even if you have no idea what I’m blathering on about.
Just remember, this isn’t a cake to serve at the end of a meal, or for a special occasion, or anything like that; this is a cake to squirrel away in the refrigerator and attack every now and again with a knife (I recommend leaving it right in the pan at all times.) It cuts cleanly, with sharp edges, so you can take the smallest sliver if you want to. No matter, it will melt in your mouth like a piece of fudge, only better.
What makes this cake unique is the deep dense chocolatey texture combined with the cold temp…there is no better snack in the world.
Yes you can cut it in a neat little square and serve it on a plate like a regular cake…
But why? Just leave it on the top shelf of the fridge and have at it.
Reader Rave ~
“I don’t know whose bright idea it was to invent ‘snacking cake’ but this cake is straight up deeeeelish! Really easy and seriously addictive. My husband cannot stop raving about it and I cannot stop sneaking bites. I am now obsessed with your website and all your recipes – especially the desserts! Thank you for this recipe!” ~ Lissa
Cold Chocolate Snacking Cake
Equipment
- a 7 1/2 by 11 1/2 brownie pan or the equivilent
Ingredients
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
for the frosting
- 1 cup heavy cream
- 6 oz good semi sweet chocolate, chopped
- 1/2 cup confectioner's sugar, sifted
- 1/3 cup dark cocoa powder, sifted
Instructions
- Set oven to 350F
- Spray an 7 1/2 x 11 1/2 brownie pan with cooking spray (you could substitute a 9x9 square pan, but the cooking time will be slightly longer and the cake will be taller)
- In a medium bowl, whisk the cocoa, flour, baking powder, and salt; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on counter top several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Don't over bake.
- To make the frosting: Heat the cream in a 2 cup glass measuring cup in the microwave until simmering. Add in the chocolate and let sit for 10 minutes, and then stir until smooth and glossy and the chocolate is all melted. If the chocolate isn't completely melted and smooth, zap it for another 15-30 seconds in the microwave.
- Add the sugar and cocoa powder and whisk until completely smooth. Pour over the cooled cake. Put the cake in the refrigerator to chill and set the frosting. I like to leave it there for a couple of hours. Serve cold, and store in the fridge.
notes and variations
More irresistible chocolate desserts...
-
Chocolate Hazelnut Torrone
-
Chocolate Sour Cream Doughnut Bundt Cake
-
Flourless Belgian Chocolate Cake
Thanks for pinning this cold chocolate snacking cake for later!
used to make cold chocolate snacking cake (the photos are clickable)
119 Comments
Sharyn A.
February 11, 2021 at 12:56 pmOmg! These are just like the old Sara Lee Fudge Brownies that were discontinued years ago! This is so good. The Sara Lee Chocolate cake was different, this recipe is exactly like their brownies! They were a big college snack for me and my roommate.
LYLE MORGAN
January 1, 2021 at 10:16 pmyou can still get the sara Lee cake in Australia, I’m hoping this is just as good, It will save me the airfare
MrsSW
October 7, 2020 at 1:44 pmThanks, Sue – this cake is delish.
Had to get clever for a pan – used a biscotti pan, which is terrible for biscotti but was perfect for this cake.
Sheila
Holly Graef
August 31, 2020 at 10:06 amCan you use glass pan? That’s all I have besides a 9×13 cake pan..
Sue
August 31, 2020 at 3:51 pmYes, just watch the cooking time, I find glass cooks a little faster.
Lee
August 4, 2020 at 5:37 amIs it alright to not use baking powder or baking soda? Thanks
Sue
August 4, 2020 at 5:53 amYou could try leaving it out, it just gives the cake a little lift.
Sandy kilroy
July 28, 2020 at 10:23 amI ate and loved all three flavors of the Sara Lee cakes this picture looks more like brownie than the Sara Lee cake the cakes were not dense even though it was a single layer. And I I’m quite partial to Chocolate but for the Sara Lee cakes I preferred the banana. I will give this a try though.
Susana Williams
June 2, 2020 at 5:08 pmI have made this snacking cake several times and it is absolutely delicious! And yes it does taste just like the famous Sara Lee chocolate cake.
monique
May 9, 2020 at 12:24 pmJust made it again lol
Paula
April 15, 2020 at 5:09 amCan you swap out the sour cream for something else?
Sue
April 15, 2020 at 8:43 amYou might try a full fat yogurt, or maybe buttermilk, but I haven’t tried either of those myself.
Heidi
March 15, 2020 at 7:18 amBasically a good recipe. The cooking time was way off, so I over cooked it. i took it out of the oven at 18 minutes. My stove is new and I haven’t had any issues with cooking times.
Anns
November 13, 2019 at 6:27 amI want to make this for a gift box for work. Usually I leave the box out with all kinds of cookies and candies for the week. Does the cake have to stay refrigerated? It sounds so delicious I really want to make it for them.
Sue
November 13, 2019 at 7:08 amThe cake is best refrigerated Anns, so I don’t think it would be a good choice for sitting out all week, sorry!
Susan Rosman
July 27, 2019 at 12:09 pmTried them side by side (Sara Lee now comes in slices) and your recipe is MUCH BETTER. No chemical taste – and richer. Will be a staple for me. Thanks.
Sue
July 27, 2019 at 12:20 pmLol thanks for the vote of confidence! I think the reason is because homemade chocolate recipes can use good quality chocolate, commercial stuff doesn’t 😉
Marilyn
April 3, 2019 at 2:48 pmWent out and bought a brownie pan just to try this recipe. The cake is in the oven now, but if it’s half as good as the batter tastes it’s going to be one helluva chocolatepalooza. When I saw the picture I knew I had to make it and promised myself to share it (as in mail it to my kids) just to be sure I wouldn’t eat the whole thing. I’ll post a final review after I’ve stuffed my face like Garfield.
Sue
April 3, 2019 at 2:52 pmLol, hope it goes well for you Mariyn, and btw ~ you can always freeze the extra ~ unless of course you love your kids very VERY much 😉
Marilyn Segal
July 3, 2019 at 2:51 pmSue, this is the best thing I’ve made when I crave chocolate. I did give some away to my kids (does a slice count as sharing?). Making it today for 4th of July and thanks for the tip about freezing. I’ll bet it is even better frozen with some fresh raspberry sorbet.
Sue
July 3, 2019 at 3:31 pmNow you’ve gone and made me jealous…wish I had a slice. And yes, I do think that counts as sharing 🙂
Cameron
September 16, 2017 at 6:37 pmI so wanted this to be rich, dense, and fudge like. Unfortunately it was crumbly and dry.
Sue
February 25, 2019 at 2:03 pmIt’s a thin cake Cameron, so possibly yours got a little over-baked? Make sure your oven temperature is accurate, too, that can make a big difference in how a cake bakes up.
Lissa
May 30, 2017 at 9:39 pmI don’t know whose bright idea it was to invent ‘snacking cake’ but this cake is straight up deeeeelish! Really easy and seriously addictive. My husband cannot stop raving about it and I cannot stop sneaking bites. I am now obsessed with your website and all your recipes – especially the desserts! Thank you for this recipe!
Sue
May 30, 2017 at 9:48 pmThanks Lissa ~ I’m always glad to welcome in a new snack cake lover, because they’re probably my favorite type of dessert to make. I love how you say you’re sneaking bites, because that’s just how it is with us when we make this cake!
Lisa
January 30, 2017 at 1:17 amThis cake is AWESOME! And it is easy to make. I warned the hubby to have a small piece but he had to have a whole one! Used a 9×9 square pan. It took 30 minutes to bake. Will keep my eyes open for a 7×11 to try. Thank you for this recipe!
liz n.
January 15, 2017 at 10:01 amFinally, FINALLY got around to baking this cake. Followed the recipe exactly, and OH MY!
Well done, you.
Oops…must brush crumbs from laptop…
Sue
January 15, 2017 at 11:26 amlol 🙂
Preheated, the Baking Podcast
December 13, 2016 at 9:51 amWe made this cold chocolate snacking cake and reviewed it on our baking podcast, Preheated. It was SO GOOD! Two thumbs up. Thanks for the awesome recipe.
Sue
December 13, 2016 at 10:08 amThanks, I’m thrilled you enjoyed it!
Tandra
August 18, 2016 at 8:31 amI finally found a 7×11 pan! Yay! However, it is only 1 1/2 inches deep. Is that deep enough for this amount of deliciousness? Thanks for helping a girl out!
Sue
August 18, 2016 at 9:01 amThis is a fairly thin cake, Tandra, it sounds like you found the same pan I used. Good luck!
Tandra
August 19, 2016 at 1:17 pmThank you! What chocolate do you recommend for the frosting?
Sue
March 3, 2019 at 9:45 amI think I used Bakers semi sweet for this.
NRS
June 24, 2016 at 11:58 amJust made this. Chilled a couple hours, took a bite (or two or three) and it is so yum!!!! And I love the frosting! Thanks Sue!
Sue
June 24, 2016 at 12:20 pmI’m jealous 🙂
Tandra
September 1, 2016 at 1:40 pmNRS, what type of chocolate did you use for the frosting?
Cami
June 17, 2016 at 1:06 pmHi! Can i substitute the sour milk for something else? Maybe yogurt? Here in my country there’s no such thing as sour cream :/
Sue
June 17, 2016 at 3:22 pmYou could substitute yogurt or buttermilk, Cami.
Jelli
January 20, 2016 at 11:57 amThis looks blissful! I got sidetracked by Pinterest and stumbled upon this recipe…. and I want to DIVE into my screen right this second. Yummy! I can’t wait to try this. Yes, I suppose I say that to too many bloggers about delish recipes, it’s true. This time I mean it 110%. There is no way that this cake will not be made by me this month. Thanks for sharing.
Sue
January 20, 2016 at 12:09 pmThanks for stopping by Jelli — and let me know how you like this, it’s a long time favorite of mine.
Beth
June 25, 2015 at 9:25 amThis snacking cake is amazing!! I’ve made it twice now. I follow the directions to a T, except my chocolate bar for the frosting is only 4 oz. It doesn’t seem to matter. Try this recipe today! You won’t regret it.
Sue
June 25, 2015 at 9:54 amThanks so much Beth – this is one of my favorites 🙂
Frances
April 8, 2015 at 7:28 pmGreat job on this recipe – delicious and just the kind of cake I like – more fudge brownie and less cake. The frosting is delicious too. Thanks for this! 🙂
Kristi
May 18, 2014 at 6:26 amI made this cake and it was indeed delicious! Now I have some icing leftover in a plastic tub in the fridge and am trying to find something else to do with it. I was hoping to think of something different just for the variety but I might well make another cake! (Any ideas are welcome!)
Diane Byrd
May 19, 2014 at 11:38 amSpread it on graham crackers! So so good!
Roberta West
September 28, 2015 at 6:39 amTry this frosting on graham crackers. I need to try this cake so I have an excuse to make the frosting.
Alicia
May 14, 2014 at 12:07 pmHi. Just found your blog today. This cake looks incredible. I am supposed to bring “something chocolate” to a family get together this weekend. This maybe it! I pinned a couple of your fruit juice ice pop suggestions. Wish I had a cara cars orange pop right now!
Sue
May 14, 2014 at 12:32 pmI love this cake, Alicia, I hope your family does too!
Leanne
May 3, 2014 at 9:13 pmSara Lee still has a chocolate cake, but these look like the Brownies they used to make. They were a huge favorite in my family when I was a kid. I loved them so much and wish they could be found now. I must try this recipe!! Thanks for sharing. I love your recipes and your pictures.
Sue
May 3, 2014 at 9:26 pmThanks so much, Leanne, let me know how it works out for you!
jaja
April 30, 2014 at 12:58 amhi can i substitute the all purpose flour with whole wheat pastry flour?
Sue
April 30, 2014 at 6:20 amI don’t see why not jaja. Let me know how it turns out.
annie diamond
April 28, 2014 at 6:59 pmI wish I had a piece and a glass of cold milk right this minute! Yum!!
Monique
April 27, 2014 at 7:00 pmA hit..told the boys it was called a slice of heaven..the took some home too:-)
Thanks again.
Sue
April 27, 2014 at 7:49 pmSo glad!
vanillasugarblog
April 27, 2014 at 6:30 pmPrinting!
Now!
Helen @ Scrummy Lane
April 24, 2014 at 9:18 pmHa! We had that Sara Lee cake in the UK, too! I remember the leftovers used to go a bit gooey in the fridge and, you’re right, it was really hard to stop taking just one more bite.
Looks to me like you got the texture of that cake just right … and the frosting doesn’t sound overly sweet which I think for me was the key to that Sara Lee cake.
Laura (Tutti Dolci)
April 24, 2014 at 5:24 pmI love the name of this cake though I have a feeling I might get into some trouble if I had this tucked away in my refrigerator… 😉
Rose
April 24, 2014 at 9:05 amThis looks sooooo good. My Sara Lee memories are around their banana cake. I remember as a kid sneaking tastes of that out of the fridge, the icing was always super thick and firmly set and the cake slightly moist and very light. Deliciousness made all the more tasty but the stolen moment aspect of it 😉
Sue
April 24, 2014 at 9:06 amI don’t remember their banana cake, but you’ve given me an idea….:)
Pam
April 24, 2014 at 8:44 amIt looks decadent and so delicious!
dina
April 24, 2014 at 6:24 amthis looks so rich and delicious!
Joanne
April 24, 2014 at 4:55 amI definitely remember that cake! Though I’m sure your version is WAY better. Looks so dense and fudgy!
[email protected]
April 23, 2014 at 11:57 pmOh yes I do remember this and loved it straight from the fridge! This is now on the “to do” list.
Monique
April 23, 2014 at 2:17 pmI love your..JUST REMEMBER notes..
Happily Pinning away:)
Sue
April 23, 2014 at 6:01 pm🙂
[email protected] is How I Cook
April 23, 2014 at 12:35 pmI did a post on the Sara Lee brownie a while back, so I know what you are talking about. My mouth is watering. Can’t wait to try your version!
Mary S
April 23, 2014 at 12:03 pmOh, Sue, this cake is deadly!! But what better way to go!! I have been craving a chocolate cake and I am off to the kitchen to bake my demise!! Thank you so much for posting this gorgeous Snacking Cake.
Jennifer @ Also Known As...the Wife
April 23, 2014 at 10:47 amCold chocolate is the best. I made a flourless chocolate cake around Valentine’s Day and put it in the fridge but it was so cold and dense it pulled my husband’s crown right off of his tooth! I’ll have to give this a spin the next time we’re craving chocolate cake.
Sue
April 23, 2014 at 11:10 amOh wow! This one is dense but not that bad!
Louise @ INGREDIENTS
April 23, 2014 at 10:31 amAs someone else mentioned, we have the McCain Deep’N’Delicious freezer cake in Canada but it is not very good. In fact, there are billboards around Toronto right now advertising the McCain cake as having “better ingredients now – it’s okay to dig in!” No thanks!
Your version is the real deal – I’m definitely planning to make this, it looks delicious.
Sue
April 23, 2014 at 11:14 amYikes what an ad campaign — somebody’s head needs to roll for that one!
Amanda @ Once Upon a Recipe
April 23, 2014 at 9:02 amThis cake sounds incredibly dangerous! I cannot see it lasting long in my fridge! I never had the Sara Lee cake, but I recall McCain making a deep ‘n delicious chocolate cake that was very similar. Ok, now I’m dreaming about eating this cake!
Sue
April 23, 2014 at 9:42 amhaha — you need to make this 🙂
Jo
January 15, 2014 at 12:51 pmFollowed a link to this recipe. As the page came up I thought, “Wow that looks exactly like a Sara Lee chocolate cake!” Started reading the page & laughed out loud at what you had written. Way too many Sara Lee experiences to share but I will be making this tonight & sharing with friends tomorrow. Can’t wait!
Sue
January 15, 2014 at 5:22 pmThat’s so funny Jo. That cake remains my all time favorite treat.
Wendy
January 15, 2014 at 6:38 amthat Sara Lee cake also came as a slab cake and was always my sons fav for birthday cake at school. available at local wholesale food place. we called it plastic cake because i loved to bake and yet here i was buying frozen cake in a plastic wrapper, how bad were we… so i will definitely be testing this out, pity it is sooo hot or i’d do it tomorrow
[email protected] n Dishes
January 14, 2014 at 4:52 pmI don’t see my family that often either, so all kinds of things make me nostalgic when we’re together, or even just when I think of them. I’m so loving the dense texture of this cake, it’s just the kind of thing that I want to nibble away at through out the day; so that when my husband comes home he wonders what happened to the other half of the cake!
Christina
August 19, 2013 at 11:23 pmI know decadent is overused with chocolate and chocolate cake…but what else can you say to describle this cake? Maybe luscious! 🙂
Sue
July 6, 2019 at 7:38 pmCan you use sugar substitute?
Annabaelle
August 11, 2013 at 8:47 amMUST TRY…LOOKS WAY TOO GOOD.
Question – I love your scalloped edge pan…where did you find this? Also, my cake pan is 9×13. Is that going to be any problem? I really never heard of 8 x 12. Hummm???
Sue
August 11, 2013 at 9:18 amI know, I used a slightly unusual pan. It’s actually 7 1/2 by 11 1/2, I just re=measured it, but it’s called a 7×11 pan. I think it’s referred to as a brownie pan. You can substitute an 8×8 or a 9×9 round or square pan. Just watch the baking time, it will take a little longer. I found it at a department store like Marshalls, and you can find them at most big kitchen stores.
Liz
August 5, 2013 at 3:46 amHeaven on a plate!!!
Jessica
June 27, 2013 at 12:41 amI didn’t find this recipe on your page but another one that linked here but I wanted to give you a shout too!! I made this and it is SO amazingly and sinfully delicious… The texture of the cake with the perfect icing… Wow! And I cannot believe how easy it is to make, I really don’t think I should be allowed to make this again unless I’m taking it somewhere to share!! I took a piece before the icing had set fully and it only got BETTER after time in the fridge. Thank you for sharing this recipe!
inbalsweets
January 3, 2013 at 7:42 pmPerfect!! can i have one? 😀
LynnD758
August 18, 2012 at 6:15 pmYou are amazing. I added this cake to my recipe box. I will be making this for my husband (haha-like I won’t be eating most of it!) for his Birthday on Sept.8th. He is a chocolate addict!! Thank You for sharing!
GastroStu
July 25, 2012 at 1:40 pmIf had one of those in my fridge it wouldn’t last long. Looks amazing, thanks for sharing.
Heidi @ Bits of Sunshine
July 25, 2012 at 7:40 ammmmm, this looks fantastic! I cant wait to try it. I love your baking pan – its really cute!
Rose
July 16, 2012 at 6:39 pmThis looks delicious!
grace
July 16, 2012 at 2:47 pmthis could get real sloppy, real fast. i’ve never seen anything like this, except for my bete noire, which is flourless and richer than william gates the third. this one’s a keeper, sue!
DNT57 in St. Louis
July 16, 2012 at 6:37 amI fondly remember the Sara Lee cakes and iced brownies. I used to cut them in 1 x 1 inch pieces and put them in the freezer. When I came home from a hot Florida school day, I’d pop one in my mouth and instantly cool off.
Now I have to make this for the memories. THX
From Beyond My Kitchen Window
July 16, 2012 at 2:23 amI remember a cake like this. This looks amazing. I have sudden urge to go get a tall glass of cold milk.
Nantucket Daffodil
July 15, 2012 at 1:33 amLove how perfectly this comes out of the pan!
Kathy
July 14, 2012 at 6:09 pmSnacking cake sounds wonderful…I like to snack!! This would be a perfect snack with my afternoon tea! It also looks luscious!! Have a lovely weekend!
Gerlinde in Dallas
July 14, 2012 at 5:35 pmYour desserts always look so delicious and this is no exception. It has a lovely fudgy appearance.
Averie @ Averie Cooks
July 14, 2012 at 5:13 pmI love the title and that you were able to nail it on the first try. I attempted a choc creation yesterday of the cake-like variety and it’s so close but not quite there to post. I have plenty of leftovers right now 🙂 This cake of yours looks perfect and even better when in reality it turns out what your mind envisions!
Magnolia Verandah
July 14, 2012 at 4:39 amOh I do so remember Sara Lee pound cake – and you are right it was snaking cake – I even popped it into lunch boxes I am sure. I had forgotten all about it as I hadn’t seen it around for ages. Definitely a “Pin” as this looks even better.
Stephanie
July 14, 2012 at 10:53 amI love the idea of a snacking cake. And a chocolate one at that. Congrats on getting it right the first time. I don’t remember the Sara Lee cakes. But I’m sure they have nothing on this cake.
Ellen B Cookery
July 13, 2012 at 9:27 pmThanks for taking me down memory lane. This cake looks delicious! Looks like you could teach Sarah Lee a thing or two 🙂
Eileen
July 13, 2012 at 6:01 pmThe simplest desserts are really the best, aren’t they? I have to say I would certainly serve this after a more formal meal–no problem! Just put each piece on a fancy saucer and you’re set. 🙂
The Café Sucré Farine
July 13, 2012 at 4:07 pmWow, looks heavenly, just heavenly! What a great cake for the summer served cold! Don’t think it would last long in my refridg, maybe not even long enough to get cold.
Marta @ What Should I Eat For Breakfast Today
July 13, 2012 at 10:44 pmI don’t know Sara Lee cake, but this one looks amazing!
[email protected]
July 13, 2012 at 9:57 pmOh my…that looks so fudgy and chocolaty! I also love to leave the knife in my cake pans as we eat…so much easier than grabbing a new knife every 5 minutes 😉
Linda A. Thompson Ditch
July 13, 2012 at 8:49 pmOh my goodness, that looks amazing! And yes, I remember those cakes very well. I just printed off your recipe so I can travel down memory lane!
hobby baker
July 13, 2012 at 7:38 pmOh, just look at those top edges begging to be evened up. (Our family is the champion of “evening up” a dessert until the pan is clean.) This is begging for a glass of milk and a quiet corner. All to myself. 🙂
Katie
July 13, 2012 at 7:35 pmThis looks amazing. I hope you have a wonderful sisters weekend!
Kate
July 13, 2012 at 7:30 pmI, too, remember that little chocolate cake. Can’t believe you conjured up such memories and a recipe to boot! Love the leave the knife by the cake in the fridge statement. Truth! The only thing I question in your write up is that the box was pretty small and there’d be a chance the family would snack it up. You are a saint. I say what an EASY little box it was to hide. Cold chocolate cake – it’s the bomb.
Mary
July 13, 2012 at 5:01 pmoh my heaven. This looks fantastic. I love cold cake and one that stays perfectly moist like this one would be a dream come true! I’m going to play with this recipe very soon!
Tricia @ saving room for dessert
July 13, 2012 at 4:07 pmOooooooh, awwwwww, yummmmmm! I am sitting here just moaning about this cake. My name is Tricia and I’m a choco-holic. I need to find a meeting now 🙂
Tricia @ Saving room for dessert
April 29, 2014 at 4:46 amI am back to drool over this recipe again. I am so afraid to make it – I would be at the refrigerator door sneaking a fork full every 5 minutes. This is the kind of temptation that knows me by name – and it calls to me! Really wonderful recipe and beautiful photos.
Anonymous
July 13, 2012 at 4:04 pmThe Sara Lee cake was my craving during pregnancy and I love it that others remember it as fondly as I do!
Sue/the view from great island
July 14, 2012 at 11:27 pmWish I’d thought of that during my pregnancies!
Jacquelyn Grandy
July 13, 2012 at 4:03 pmI totally remember those Sara Lee icebox cakes, and I loved them as well. Now, I’m curious as to why you wouldn’t serve this up at the end of a meal? It looks dessert worthy to me. In college my girlfriend and I use to make a cake and dig into it with our forks till it was gone. It was the best way to eat a cake, but also the worst as you consumed far too much. I could afford to do that back then, but I don’t think I could now. I know when I make this, and I will make this, that it will be pretty much gone within an afternoon with my crew.
Amy
July 13, 2012 at 4:00 pmI know exactly what you’re talking about! I used to love the Sara Lee pound cakes too… I think they’re still my favorite pound cake to this day. Must be the chilled factor and the fact that they cut so cleanly (even the smallest slivers). This looks SO good, I’m bookmarking it and hoping to make it soon!
Tabitha
July 13, 2012 at 3:49 pmThis would be too lethal for me to have around.
Sue/the view from great island
July 14, 2012 at 11:28 pmI hear ya.
Hungry Dog
July 13, 2012 at 3:18 pmI absolutely remember the Sara Lee chocolate cake–we would get those and also the pound cakes sometimes. I LOVED them. I may have to give this a try this weekend if I can figure out which pan to use as I don’t have an 8×12. By the way, have a wonderful time with your sisters!
Katie
July 13, 2012 at 3:02 pmI haven’t had the cake you’re talking about, but I imagine I would be even happier with this one. Everyone should have a cake tucked away in their fridge for snacking. What a great idea!