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Chocolate Ripple Cake
Description
This delicious dessert is so easy (and more importantly, fail proof!). As a child, this was the first recipe I helped my mum make. As it does not involve any baking or time on the stove, it's the perfect recipe to get the kids involved in.
Ingredients
300ml thickened cream1 packet Arnott's Chocolate Ripple biscuits
1 tsp vanilla essence
1 tsp caster sugar
Instructions
Combine cream, vanilla essence and caster sugar in a large bowlBeat the cream mixture with an electric mixer until stiff peaks form
On a long rectangular platter or plate, spread a thin layer of the cream using a spatula
Take one biscuit and stand upright on edge of platter, over the thin layer of cream. Using a butter knife, spread some cream over the biscuit and use another biscuit to sandwich together.
Repeat process until you have all the biscuits sandwiched together with cream to resemble a log shape.
Spread remaining cream over the top and sides of the cake so that the biscuits are covered with cream.
Place in refrigerator overnight (I find that leaving it in the fridge for 24 hours gives the best results but you could leave it in the fridge for 12 hours).
Serve.
Comments
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posted 1 decade ago
I've actually tried this and your right, it is soooo easy to make!!! Yet it is absolutely delicious :)