Fruit And Cake Kabobs

1 frozen pound cake
1 pineapple
1 package strawberries
2 to 2 ½ baking bars Ghirardelli dark chocolate (60%)
2 Tbsp shortening or butter (approximately)
8 skewers

Cut pineapple into chunks. Cut leaves off strawberries. Cut frozen pound cake into 24 chunks. Don’t thaw before you cut; it is easier to cut it frozen.

Break up 1 chocolate bar and put into microwave-safe dish. Add a few tsp shortening or butter. Microwave on 50% power for 30 seconds. Stir and re-microwave
several seconds longer if needed. Coat each piece of pound cake in chocolate. Put on cookie sheet covered in wax paper. Repeat with next chocolate bar or two until all cake is covered. I need a little more than 2 bars to cover my cake.)

Place cookie sheet in fridge until chocolate is solid, then transfer to covered container if not using immediately. (We store them in the fridge.)

Alternate strawberries, cake, and pineapple on each skewer and serve.