Chopped strawberries (or fruit of your choice)
Whipped Cream (whip up rich whip until thick and fluffy)
1 tablespoon cinnamon
1 tablespoon sugar
Grease a muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off. Once cooled off, fill each cup with whipped cream and strawberries. Top with a sprinkle of cinnamon sugar mixture.
I was having my sister over for Shabbat lunch, when I remembered only hours before Shabbat started that it was actually her birthday! (I have 8 sisters, so it’s hard keeping track of the big days) In a panic I realized it was too late to get her a birthday cake and I would have to make one from scratch. But what would I make? I wanted to bake something that would taste good, something that would like nice and something that would be easy to whip up in the little time that I had. And then I saw the Hershey’s Cocoa box on my shelf and breathed a sigh of relief. Some things are just classic. Like Hershey’s “Perfectly Chocolate” Chocolate Cake recipe. It’s truly perfection. Rich moist chocolate cake at it’s best. It’s a chocolate lovers dream. I baked the recipe in two square pans and layered them on top of each other with Hershey’s “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING” and added some chocolate sprinkles as a finishing touch.