CRUMB-TOPPED CHOCOLATE CAKE
Sharon Anderson of Lyons, Illinois has a favorite cake, and it's a winner; in fact, it's very sweet and chocolaty, and is definitely a special dessert.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small microwave-safe bowl, melt 1/3 cup chocolate chips; stir until smooth. Set aside., In a large bowl, cream 1/2 cup butter and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and melted chocolate. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to two greased 9-in. round baking pans., Combine the graham cracker crumbs, walnuts and remaining chocolate chips and butter. Break into small pieces; sprinkle evenly over batter., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream until it begins to thicken. Add the remaining sugar; beat until stiff peaks form. Spread cream between layers and over sides of cake, leaving the crumb top exposed. Refrigerate leftovers.
Nutrition Facts :
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