Nanny's White Log Cake

by Ruth McCarthy

Ingredients

• 4 tbsp sugar
• 2 cups whipping cream
• 1 tsp vanilla extract
• 1 box chocalate wafer
• dark chocolate

Recipe

NOTE: Tip - Place the metal mixing bowl in the freezer for 15 minutes before you whip the cream

1. Put all of the sugar in the mixing bowl and add ½ of the whipping cream and the vanilla extract. Start the mixer and add the rest of the whip cream slowly. Whip until you have stiff peaks. Pay close attention as you can easily over whip the cream and then it is too late.
2. Once mixed you are ready to assemble. Take a long serving plate and at one end place a tablespoonful of the whipped cream on the plate about 2 inches from the end. Now take one chocalate wafer and place a tablespoonful on it. Grab another wafer and stick them together. Now place another tablespoonful on the dry side and attach another wafer. Carefully place the three wafers onto the spoon of whipped cream on the plate and press down so the wafers are standing on end and touching the plate. Now take another wafer, place another spoonful of whipped cream on it and attach it to the end of the log on the plate. Repeat this until you are 2 inches from the other end. Please note that you are trying to create a log that is 8 t 10 inches long. Once you are finished cover the log with the left over whipped cream.
3. Now cover with plastic wrap and try to make sure the plastic is not touching the log. I find tooth picks work great. Place the covered log in the fridge for at least 4 more hours.
4. Just before you serve remove the toothpicks and shave the dark chocolate all over the log.

Enjoy!