Skip to main content New<> this month
Get the Allrecipes magazine

Brandy Chocolate Ripple Cake

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos
80

"Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name. In the US, you need to substitute Nabisco® chocolate wafers. No baking required, and it includes a generous serving of brandy."
Added to shopping list. Go to shopping list.

Ingredients

8 h 20 m servings 315
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.
  2. Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.
  3. Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.
  4. Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.

Nutrition Facts


Per Serving: 315 calories; 16.5 29.1 3.2 42 238 Full nutrition

Explore more

Reviews

Read all reviews 0