Originally from a ’60’s Pillsbury Bake Off — “. . . a winner in the Pillsbury’s 16th Grand NationalBake-Off of 1964.”
MIAMI BEACH BIRTHDAY CAKE
6-ounce package (1 cup) semi-sweet chocolate morsels
1/2 cup graham-cracker crumbs (See note)
1/3 cup butter, melted
1/2 cup chopped walnuts
2 cups flour (regular or instant blending, such as Wondra)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1-1/2 cups plus 2 tablespoons sugar
1 teaspoon vanilla extract
1-1/4 cups buttermilk or sour milk
1 cup heavy cream
Preheat oven to 375 degrees. Melt 1/3 cup of chocolate morsels. Grease andflour bottoms of two 9-inch layer pans. Combine graham-cracker crumbs and meltedbutter. Stir in walnuts and 2/3 cup chocolate morsels; set aside. Combine flour withsoda and salt.
Cream butter in large mixing bowl. Gradually add 1-1/2 cups sugar; creamuntil light and fluffy. Add eggs, one at a time, beating well after each. Blendin melted chocolate and vanilla extract. At low speed, add dry ingredients,alternately with buttermilk, beginning and ending with dry ingredients. Mix wellafter each addition. Pour into pans. Sprinkle with reserved crumb mixture.
Bake at 375 degrees for 30 to 40 minutes until cake springs back when touchedlightly in center. Cool.
Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides withwhipped cream, keeping layers top-side up. Refrigerate.
Note: If desired, 1 cup flaked coconut may be substituted for graham-crackercrumbs.
This recipe has been kitchen tested.
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