Mint Chocolate Chip 8” Split Cake
Two layers of chocolate cake filled with "Made with Hershey's" Chocolate Bettercreme and decorated with a combination of Mint Chip and "Made with Hershey's" Chocolate Bettercreme.
Yield:
1 8" Cake
Ingredients
| 8 oz |
Bettercreme® Chocolate Icing Made W/ Hershey’s Cocoa, 9-lb Pail (#13608)
|
|---|---|
| 6 oz | Bettercreme® Mint Chocolate Chip Icing, 9-lb Pail |
| 12.5 oz |
Allen® Uniced Single Layer Chocolate Cake, 8 In (#03275)
|
| Andes Mints |
Directions
|
1
|
Split an 8 inch chocolate cake and place onto a gold board, and wrap with an acetate collar. |
|---|---|
|
2
|
Using a bag fitted with a large star tip, and filled with Chocolate Made with Hershey’s Bettercreme, pipe icing on bottom layer. |
|
3
|
Place other half layer on top of icing. |
|
4
|
Using the same bag, pipe four large rosettes on the outer edge of cake. |
|
5
|
Using a bag fitted with a large star tip, pipe four Mint Chip Bettercreme rosettes in between chocolate rosettes and one rosette in the center. |
|
6
|
Garnish cake by placing a mini dessert mint cut in half on top of cake |