Choc Cherry Biscuit Cake

Ingredients

1 250g Packet of Arnott’s Choc Ripple Biscuits

600ml of Cream

1 tsp of Caster Sugar

Vanilla essence

1 425g can of Admiral Stoneless Black Cherries in syrup (well drained for half an hour)

¼ cup of shaved chocolate

Directions

1. Add Sugar and drop of Vanilla essence to cream and whip until very stiff

2. Join Choc Ripple Biscuits together buy standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all biscuits have been used and resemble a log.

3. Place ½ the cherries on top of the cake

4. Cover the log thickly and entirely with the remaining cream

5. Place the remaining cherries on top of cream and sprinkle with ¼ a cup shaved chocolate.

6. Place in fridge for at least 6 hours or overnight.

To serve cut cake on slight angle to ensure alternate layers of choc biscuits, cream and cherries are in each slice.

Enjoy!