Ingredients

1 Each 1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277)
1 1/8 oz Caramel Naturally & Artificially Flavored Bettercreme®
1 oz Caramel Dip
1 Each Dark Chocolate Cup
1 oz Chopped Pecans
1/8 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 caramel dip, pipe a single swirl on the bottom of a dark chocolate cup.
3
 Place a single circle of chocolate cake on top or the caramel dip.
4
 Using a #825 border tip and Caramel Bettercreme, 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 Caramel Bettercreme, pipe on a double rosette on top of the cup.
6
 Using a piping bag and caramel dip, drizzle top of rosette.
7
 Using chopped pecans, cover bottom edge of rosette.
8
 Using your choice of chocolate pieces, place on top of rosette.
70 Servings