Chocolate Gingernut Ripple Cake Recipes

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CHOCOLATE & GINGERNUT RIPPLE CAKE



Chocolate & Gingernut Ripple Cake image

A variation on Australia's "traditional" chocolate ripple cake, only using Milo and gingernuts. Make up to 3 days ahead. Prep time does not include overnight chilling. Recipe from Nestle.

Provided by westivan

Categories     Dessert

Time 30m

Yield 1 cake log

Number Of Ingredients 5

1/3 cup milo
1/2 cup liqueur (optional) or 1/2 cup milk (optional)
300 ml thickened cream
250 g gingernut biscuits
dark chocolate, grated, to serve

Steps:

  • Beat Milo and cream together until stiff peaks form.
  • Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape.
  • Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture.
  • Using a flat knife, spread remaining milo mixture over log to cover.
  • Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.
  • Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.

Nutrition Facts : Calories 1049.7, Fat 112.6, SaturatedFat 70.1, Cholesterol 416.8, Sodium 115.6, Carbohydrate 8.5, Sugar 0.3, Protein 6.2

BUTTERSCOTCH-RUM RIPPLE CAKE



Butterscotch-Rum Ripple Cake image

Little cookbook called "A Taste of Texas With FFA/HERO". Sorry for the confusion on the instructions in earlier posting. During my midnight posting I did not read the recipe that well. It apparently had a step left out of the cookbook, not my error this time, LOL! LonghornMama was kind enough to let me know how a similar recipe reads. She also has a topping to hers that hopefully she will post. This sounds good as several of you have said in emails to me. I plan to try it sometime in future. Glad I will not have to figure out how it is supposed to read.

Provided by True Texas

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
1 cup sour cream
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon rum extract
6 eggs
1 (4 ounce) package instant butterscotch pudding mix
3/4 cup butterscotch sundae sauce

Steps:

  • Combine first 8 ingredients and 5 eggs in large mixer bowl.
  • Beat about 3 minutes.
  • Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
  • Beat about 1 minute.
  • Pour half the plain cake batter into greased floured 12-inch bundt pan.
  • Spoon half the butterscotch over the top.
  • Cut through batter with knife to marble.
  • Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.

Nutrition Facts : Calories 511.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 155.1, Sodium 525.1, Carbohydrate 71.9, Fiber 1, Sugar 33.8, Protein 7.5

CHOCOLATE RIPPLE CAKE



Chocolate Ripple cake image

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.

Provided by JustJanS

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 3

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

Steps:

  • 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.
  • spread the smooth side of the cookie thickly with cream and repeat.
  • Sandwich the two you have done together and stand them on a plate.
  • Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.
  • 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.

Nutrition Facts : Calories 428.6, Fat 32.2, SaturatedFat 18.2, Cholesterol 95.2, Sodium 316.4, Carbohydrate 32.7, Fiber 1.4, Sugar 12.4, Protein 4.6

CRANBERRY RIPPLE CAKE



Cranberry Ripple Cake image

Make and share this Cranberry Ripple Cake recipe from Food.com.

Provided by Rita1652

Categories     Breads

Time 1h

Yield 1 cake, 14 serving(s)

Number Of Ingredients 13

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon almond extract
2 eggs
1 (8 ounce) container sour cream
1/4 cup dried cranberries
1 (8 ounce) can whole berry cranberry sauce
1/2 cup chopped pecans (small can)
1 tablespoon brown sugar

Steps:

  • Prep a 10 inch tube pan with butter and dust with flour, set aside.
  • Stir together flour, baking powder, baking soda and salt.
  • Beat butter 30 seconds.
  • Add sugar and extract and beat until fluffy.
  • Add eggs, beat well.
  • Add flour mixture and sour cream alternating to creamed mixture until smooth.
  • Mix in dried cranberries Spread half of batter into a greased and floured 10 inch tube pan.
  • Spoon 1/2 C cranberry sauce over batter.
  • Spoon remaining batter over sauce.
  • Top with remaining cranberry sauce.
  • Sprinkle pecans and sugar mixture on top.
  • Bake at 350° for 40-50 minutes.
  • Cool 10 minutes and remove from pan and place on wire rack.

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