Mint Chocolate Chip Bar Cake
A two layer bar cake filed with "Made with Hershey's" Chocolate Bettercreme and topped with Mint Chip Bettercreme and chocolate chips.
Yield:
1 Bar Cake
Ingredients
| 4 oz | Bettercreme® Mint Chocolate Chip Icing, 9-lb Pail |
|---|---|
| 3 oz |
Bettercreme® Chocolate Icing Made W/ Hershey’s Cocoa, 9-lb Pail (#13608)
|
| 9.5 oz |
Allen® 1/2 Sheet Uniced Chocolate Cake, 5 Count (#03277)
|
| .5 oz | Chocolate Chips |
Directions
|
1
|
Cut a chocolate half sheet cake into 6 bars. |
|---|---|
|
2
|
Split each bar cake in half, horizontally, separate the layers. Place bottom layer into a bar cake container. |
|
3
|
Using a coupler, pipe Chocolate Made with Hershey’s Bettercreme onto bottom layer |
|
4
|
Place other layer on top, using a large star tip, pipe Mint Chip Bettercreme on top in a shell border pattern. |
|
5
|
Garnish top of cake by sprinkling with mini chocolate chips. |