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Chocolate Ripple Cake

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Ingredients

Adjust Servings:
250 g chocolate cookies not chocolate coated though
500 ml thickened cream, lightly sweetened and stiffly beaten
sweet sherry or raspberry jelly optional

Nutritional information

428.6
Calories
289 g
Calories From Fat
32.2 g
Total Fat
18.2 g
Saturated Fat
95.2 mg
Cholesterol
316.4 mg
Sodium
32.7 g
Carbs
1.4 g
Dietary Fiber
12.4 g
Sugars
4.6 g
Protein
95 g
Serving Size

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Chocolate Ripple Cake

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    Cuisine:

    Oops, forgot to give any stars - 5 stars!

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Chocolate Ripple cake, This is a REALLY popular Aussie dessert-one that you often find at potlucks. It’s simple and yummy-what more could you ask for! Editing to add the photo is of a double mixture. Additional photos show the steps involved making this ring., Oops, forgot to give any stars – 5 stars!, used the Nabisco Chocolate Cookies to make mine. used strawberry cream cheese frosting in the middle of each cookie, then made it as the recipe showed. I sprinkled chopped walnuts on top after placing whole strawberries around the cake. It looked so pretty and tasted even better!


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    Steps

    1
    Done

    Take a Cookie and Dunk It Quickly in Sweet Sherry or Smear It With Jelly For Children If You Wish-This Helps Speed Up the Cookies Softening.

    2
    Done

    Spread the Smooth Side of the Cookie Thickly With Cream and Repeat.

    3
    Done

    Sandwich the Two You Have Done Together and Stand Them on a Plate.

    4
    Done

    Repeat This Until All the Cookies Are Used and You Have Formed A"log" of Cookies and Cream.

    5
    Done

    Cover the Entire Log Thickly With More Cream and Cover Loosely With Cling Wrap Before Refrigerating For About 8 Hours-as I Said, the Sherry or Jelly Speeds This Up and I Like the Added Flavour of Either Decorate With Grated Chocolate, or Pipe Extra Cream Around the Log Before Serving.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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