Ingredients

1 Each 1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277)
7 oz Hershey's Bettercreme
2 oz Allen® Ganache Dark Chocolate Naturally & Artificially Flavored
.75 oz Chocolate Curls
.25 oz Hershey's Chocolate Candies

Directions

1
 1) Remove plastic wrapping from a ½ sheet chocolate cake that has thawed at room temperature for at least 2-3 hrs. Breakdown sides of box by cutting corners with a knife.
2
 Wearing a cutting glove and using a long serrated knife trim top crust from cake, place a pan liner on top of cake and flip over onto table and remove box.
3
 Split cake horizontally, insert a ½ sheet board into split area of cake and remove top layer.
4
 Using a speed icer and Hershey’s chocolate Bettercreme, pipe filling across the top of the cake leaving one row the width of the speed icer tip uncovered at the bottom edge.
5
 Using a clean moist towel, dampen the table space next to your work surface and slide the cake, with liner, over to the dampened work area.
6
 Beginning with the side of the cake away from you, pull pan liner rolling cake towards you leaving the pan liner on the outside of the rolled cake. Repeat steps 4 thru 6 for the other ½ split layer and place on a pan in freezer to freeze for a minimum of 3 up to 24 hrs.
7
 Remove frozen rolled cakes from freezer and remove pan liner. Using a clean sharp serrated knife, trim ends and cut roll into 3 equal rolls that measure @5 inches in length and place on an 8” cake board.
8
 Place cake on a turntable and using a #22 star tip and Hershey’s chocolate Bettercreme, pipe icing across the log from left to right and right to left until roll is completely covered except for the ends.
9
 Drizzle heated chocolate ganache across the top of the cake roll in a back and forth motion.
10
 Pat chocolate curls at bottom edge of cake roll.
11
 Using a #22 star tip and Hershey’s chocolate Bettercreme, pipe 2 rosettes on top of cake roll.
12
 Place Hershey’s candy bar pieces on rosettes to garnish.
Three 5" Roll Cakes