Best-Selling Dessert Sampler

Our Best-Selling Dessert Sampler includes an item with revised preparation instructions. You may receive the original or revised version for your order. Please see below for details.

Chocolate Swirl Cake:
Refrigerate or freeze until ready to eat. Thaw 30 minutes before serving. Refrigerate or freeze any leftover cake roll.

Molten Chocolate Cakes:
Original: Prepare Molten Chocolate Cakes from frozen. Do not refreeze after thawing.
Conventional Oven: Preheat oven to 410°F. Place Molten Chocolate Cakes on a parchment-lined baking sheet and into the preheated oven. Bake for about 10 minutes.
Microwave Oven (800W): Place one Molten Chocolate Cake on a microwave-safe plate. Microwave the cake for 35-40 seconds. Adjust depending on the power of your microwave oven.
OR
Revised: Do not refreeze after thawing.
Thaw and Serve: Thaw frozen cakes in the refrigerator for 2 hours.
Conventional Oven: Bake from frozen. Preheat oven to 350°F. Place cakes on a parchment-lined baking sheet and into the preheated oven. Bake for 17 minutes.
Microwave Oven: Place frozen cake on a microwave-safe plate. Microwave for 50-55 seconds. Adjust depending on the power of your microwave oven.

Pineapple Upside Down Cakes: Keep frozen until ready to use.
Oven: Remove film from container and place frozen cakes in cups right side up on sheet tray. Bake at 350°F for 14-16 minutes. Let cake stand in cup for 2 minutes. To serve, invert cakes onto serving plate and remove cups.
Microwave: Remove film from container and place frozen cake in cup right side up on a microwave-safe plate. Heat on high for 50-60 seconds. To serve, immediately invert cake onto serving plate and remove cup.
Note: Heating times vary depending on equipment, use these as guidelines only.

Our Best-Selling Dessert Sampler includes an item with a revised recipe. You may receive the original or revised version for your order. Please see below for details.

Chocolate Swirl Cake: Water, Sugar, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Hydrogenated Palm Kernel Oil, Soybean Oil, Eggs, Cocoa Processed With Alkali, Contains 2% Or Less Of Each Of The Following: Dextrose, Food Starch-Modified, Palm Oil, Natural And Artificial Flavor, Hydrogenated Cottonseed Oil, Calcium Propionate Preservative, Titanium Dioxide Color, Egg Whites, Salt, Baking Soda, Xanthan Gum, Corn Syrup, Hydroxypropyl Methylcellulose, Sodium Alginate, , Mono- And Diglycerides, Polyglycerol Esters Of Fatty Acids, Polysorbate 60, Sodium Caseinate (From Milk), Soy Lecithin, Soy Protein Concentrate.
Contains: Egg, Milk, Soy, Wheat.
Contains bioengineered food ingredients.

Molten Chocolate Cakes:
Original: Egg, Chocolate (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soy Lecithin, Vanilla Flavor), Sugar, Water, Butter, Wheat Flour, Non-hydrogenated Copra Oil, Cocoa Powder, Milk Powder.
Contains: Egg, Milk, Soy, Tree Nut (Coconut), Wheat.
OR
Revised: Whole Eggs, Sugar, Vegetable Oils (Rapeseed, Sunflower), Wheat Flour, Dark Chocolate Coating (Cocoa Mass, Sugar, Emulsifier: Lecithins, Natural Vanilla Flavor), Water, Low-fat Cocoa Powder, Baking Powder (Raising Agent: Diphosphates - Sodium Carbonates, Wheat Starch), Salt.
Contains: Eggs, Wheat.

Pineapple Upside Down Cakes: Pineapple, Brown Sugar, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Butter (Cream, Salt), Eggs, Buttermilk (Partly Skimmed Milk, Salt, Bacterial Culture), Water, Modified Tapioca Starch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Calcium Sulphate, Monocalcium Phosphate), White Vinegar, Natural Vanilla Flavor, Salt, Baking Soda.
Contains: Eggs, Milk, Wheat.