Yield:
140 Servings

Ingredients

1 Each Rich's Logo Allen® 1/2 Sheet Uniced Chocolate Cake, 5 Count (#03277)
1 Each Rich's Logo Allen® 1/2 Sheet Yellow Cake Layer (#03280)
1 oz Rich's Logo Bettercreme® Chocolate Icing Made W/ Hershey’s Cocoa, 9-lb Pail (#13608)
1 oz Allen® Fudge Icing, 1 Count, 39 Lbs
1 Each Dark Chocolate Cup
1/4 oz Chopped Walnuts
1 Each Maraschino Cherry

Directions

1
 Using a ½ sheet yellow 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. Repeat using a ½ sheet chocolate cake.
2
 Using a piping bag and Fudge Brownie & Donut Icing, pipe a single swirl on the bottom of a dark chocolate cup.
3
 Using a single circle of yellow cake, split the circle in half horizontally. Place one circle on top of the Fudge Brownie & Donut Icing.
4
 Using a piping bag and marshmallow crème, pipe a single swirl on top of the yellow cake circle.
5
 Using a single circle of chocolate cake, split the circle in half horizontally. Place one circle on top of the marshmallow crème.
6
 Using a #825 border tip and Made with Hershey’s Chocolate Bettercreme, pipe a single swirl on top of the chocolate cake circle. Smooth flat to the top of the dark chocolate cup.
7
 Using a #825 border tip and Made with Hershey's Chocolate Bettercreme, pipe on a double rosette on top of the cup.
8
 Using a piping bag and marshmallow crème, drizzle top of rosette.
9
 Using a piping tip and warmed Fudge Brownie & Donut Icing, drizzle top of rosette.
10
 Using chopped walnuts, cover bottom edge of rosette.
11
 Using your choice of chocolate pieces, place on top of rosette.