MIAMI BEACH BIRTHDAY CAKE

MIAMI BEACH BIRTHDAY CAKE image

Provided by Russ Myers @Beegee1947

Categories Cakes

Number Of Ingredients 13

1 cup(s) semi sweet chocolate morsals
1/2 cup(s) graham cracker crumbs
1/2 cup(s) butter, melted
1/2 cup(s) walnuts, chopped
2 cup(s) regular flour, sifted
1 teaspoon(s) soda
1 teaspoon(s) salt
1/2 cup(s) butter
1 1/2 cup(s) plus 2 tbls, sugar
2 large eggs
1 teaspoon(s) vanilla extract
1 1/4 cup(s) buttermilk, or sour cream
1 cup(s) heavy cream

Steps:

Preheat oven to 375 degrees. Melt 1/3 cup of chocolate morsels. Grease and flour bottoms of two 9-inch layer pans. Combine graham-cracker crumbs and melted butter. Stir in walnuts and 2/3 cup chocolate morsels; set aside. Combine flour with soda and salt.
Cream butter in large mixing bowl. Gradually add 1-1/2 cups sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each. Blend in melted chocolate and vanilla extract. At low speed, add dry ingredients, alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Pour into pans. Sprinkle with reserved graham cracker crumb mixture.
Bake at 375 degrees for 30 to 40 minutes until cake springs back when touched lightly in center. Cool. Note: Allow cakes to cool completely before removing from the pan. (I've found that this step is important. Because of the weight of the topping, it sinks when baking and if the cake isn't cool, sometimes the layers will break if they are still too warm when they are removed from the pan.)
Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides with whipped cream, keeping layers top-side up. Refrigerate. Note: If desired, 1 cup flaked coconut may be substituted for graham-cracker crumbs. Note: If desired, make a second mixture of the graham cracker topping and spread on top of cake before frosting.