My friend from Dallas called this her “Symphony Cake” because it came from The Dallas Symphony Cookbook; but the real name, according to a copy of her mom’s recipe, is Frozen Kahlua Cake.

She would make this cake and cut it into four pieces and freeze it separately. When she needed a dessert, she took out a piece, sliced it and served it with whipped cream or vanilla ice cream on a fancy plate. It’s rich, so serve only a small slice. The dark, very chocolatey cake is generously spiked with coffee and Kahlua. I’m guessing this recipe first appeared in the ’80s when Kahlua, amaretto or rum-favored desserts were very popular.

I recently needed a “make-ahead” dessert and remembered this cake. If you like a moist, dark chocolate cake, this one’s for you.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.