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My Heart Belongs To You Sundaes Recipe


  • 1 frozen loaf pound cake (10-3/4 oz.)
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips
  • 1 tablespoon shortening(do not use butter, margarine, spread or oil)
  • 4 cups Vanilla ice cream
  • 16 Tablespoons HERSHEY'S Strawberry Syrup


  • 1. Line cookie sheet or jelly-roll pan with waxed paper. Place cooling rack on prepared pan.
  • 2. Trim rounded portion from top of cake. Slice cake horizontally into two equal layers (each about 3/4 inch thick). Using heart-shaped cookie cutter, cut heart shapes from cake. Place hearts on cooling rack. Set aside extra cake pieces for another use.
  • 3. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • 4. Pour or spoon melted chocolate over and down sides of hearts. Refrigerate about 30 minutes or until chocolate is firm.
  • 5. For each sundae place chocolate-covered heart on serving plate. Add scoop of ice cream and drizzle ice cream with strawberry syrup. About 8 sundaes using 2-inch cookie cutter.

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