Ingredients

1 Each 1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277)
1 oz Bettercreme® Chocolate Icing Made W/ Hershey's Cocoa, 9-lb Pail
1/2 oz Hershey's Chocolate Almond Spread
1/2 oz Chopped And Toasted Almonds
1/4 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 chocolate almond spread pipe a single swirl on the bottom of a dark chocolate cup.
3
Place a single circle of chocolate cake on top of the chocolate almond spread.
4
Using a piping bag and chocolate almond spread, pipe a single swirl on top of the chocolate circle. Smooth flat to the top of the dark chocolate cup.
5
Using a #825 border tip and Made with Hershey's Chocolate Bettercreme, pipe on a double rosette on top of the cup.
6
Using toasted almonds, cover bottom edge of rosette.
7
Using your choice of chocolate pieces, place on top of rosette.
70 servings