Caramello Ripple Cake

• 1 packet Choc Ripple Biscuits
• 1 tin Caramel Top n Fill
• 600 ml Thickened Cream
• 1 Tablespoon cocoa, sifted
• 2 teaspoons icing sugar, sifted

Whip 300 ml cream with cocoa and 1 teaspoon of icing sugar till stiff peaks form, taking care not to beat cream into butter.  Spread 2 tablespoons of cream onto a long rectangular plate, Spread first biscuit with cream and stand on its side in cream mix.  Spread the next biscuit with caramel top n fill and sandwich with last biscuit, continue sandwiching biscuits together, alternating between cream and caramel.  Whip remaining cream with 1 teaspoon of icing sugar and completely cover log with cream along top and sides.
Refrigerate overnight to ensure all biscuits go soft.  Slice on opposite angle to see the layered effect
Just before serving i dust the cake with cocoa powder and drizzle with caramel ice cream topping, hope you all enjoy this as much as we do!!