Brandy Chocolate Ripple Cake
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Ingredients8 h 20 m servings 315
Original recipe yields 8 servings
- Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.
- 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.
- 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.
- 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.
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Per Serving: 315 calories; 16.5 29.1 3.2 42 238 Full nutrition