Ingredients

1 Each Allen® 1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277)
7/8 oz Bettercreme® Chocolate Icing Made W/ Hershey's Cocoa, 9-lb Pail
1 Each Dark Chocolate Cup
1/2 oz Caramel Dip
1 pk. Instant Coffee
1/4 oz Allen® Brownie & Donut Icing Fudge
3 Piece Coffee Bean
1/8 oz Chocolate Curls
1/2 oz Chocolate Pieces

Directions

1
 Using a ½ sheet chocolate cake, split the cake in half horizontally. Using a 2” round cutter, cut 5x7 making sure to cut through both layers creating 70 circles of cake.
2
 Using a piping bag and caramel dip, pipe a single swirl on the bottom of a dark chocolate cup.
3
 Place a single circle of chocolate cake on top of the caramel dip.
4
 Using instant coffee and water, make a coffee slurry. Mix the coffee slurry into Made with Hershey’s Chocolate Bettercreme to create Coffee Chocolate Bettercreme.
5
 Using a open coupler and Coffee Chocolate Bettercreme, pipe a single swirl on top of the chocolate cake circle. Smooth flat to the top of the dark chocolate cup.
6
 Using a open coupler and Coffee Chocolate Bettercreme, pipe on a double rosette on top of the cup.
7
 Using a piping bag and caramel dip, drizzle top of rosette.
8
 Using a piping bag and warmed Fudge Brownie & Donut Icing, drizzle top of rosette.
9
 Using chocolate curls, cover bottom edge of rosette.
10
 Using your choice of chocolate pieces and coffee beans, place on top of rosette.
70 Servings