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    You are in: Home / Australian / Chocolate & Gingernut Ripple Cake Recipe
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    Chocolate & Gingernut Ripple Cake

    Average Rating:

    1 Total Reviews

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    • on January 03, 2008

      I made this for a Christmas dessert using an alternating pattern of gingernuts & chocolate ripples, I didn't soak the biscuits & founjd that the ripple biscuits softened better than the gingernuts. This is a really nice spin on the ever popular chocolate ripple cake & I will make this again but will soak the gingernuts next time.

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    Nutritional Facts for Chocolate & Gingernut Ripple Cake

    Serving Size: 1 (733 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1049.7
     
    Calories from Fat 1013
    96%
    Total Fat 112.5 g
    173%
    Saturated Fat 70.0 g
    350%
    Cholesterol 416.8 mg
    138%
    Sodium 115.6 mg
    4%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    milo

    gingernut biscuits

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