Directions

1
Cut a ½ sheet Chocolate cake 6pieces x 8 pieces yielding 48 small cake squares.
2
Using a gloved hand place each cake square into a cupcake liner and place into packaging.
3
Using a #22 tip and Hershey’s Chocolate Bettercreme. Pipe back and forth across each cake square to top.
4
Sprinkle the top of each cake bite lightly with Chocolate Curls.
6 individual desserts