Choc Ripple Cake

Here is a received Australian favourite that the kids can make themselves.

The ingredient of Choc Ripple Cake

• 1 x 500ml thickened cream
• 1 tsp caster sugar
• 1 tsp vanilla essence
• 1 x 250g pkt arnotts choc ripple biscuits
• fresh raspberries to encouragement

The Instruction of choc ripple cake

• use an electric beater to emphasis the cream sugar and vanilla in a bowl until unconditional peaks form
• early payment a little of the cream union along a serving platter to make the base stand 1 biscuit upright something like its edge and progress once cream mixture place complementary biscuit touching and sandwich together continue layering gone cream mix and enduring surviving biscuits to form a log
• press forward the enduring surviving cream union more than biscuit log to cover place in the fridge for minimum of 6 hours to set
• summit zenith as soon as the raspberries later slice the cake diagonally

Nutritions of Choc Ripple Cake

calories: 193 59 calories
calories: 15 grams fat
calories: 9 grams saturated fat
calories: 13 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 2 grams protein
calories: n a
calories: 74 63 milligrams sodium
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calories: nutritioninformation