Choc Ripple Cake

Method 1. Use an electric beater to beat the cream, sugar and vanilla essence in a bowl until firm peaks form or becomes nice and thick. 2. Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuit to form a log. 3. Spread the remainining cream mixture over the biscuit log to cover. Place it in the fridge for minimum of 6 hours to set. 4. Decorate the cake as you like with lollies or fresh fruits then slice the cake on an angle.