I baked 2-9" chocolate cakes and I didn't burn them....but I felt they were slightly overbaked...so I cooled them, covered them and threw them in the freezer. I give away all my cakes, so my office peeps will probably be the lucky recipients of this cake. Without adding any flavor or alcohol....can I just add with the sugar/water syrup mixture to moisten or should I add some sort of flavor? Thanks. Deb

I use plain sugar syrup all the time. Works like a charm.

A lot of people that freeze their cakes say they do it because it makes them more moist so see what it's like when it's defrosted.

Simple syrup is just sugar and water.

.......Simple syrup is just sugar and water........

Boiled for 2 minutes then let cool. Flavoring can be added once cooled.