Miami Beach Birthday Cake

Miami Beach Birthday Cake

Crumbly Topping:
2 whole graham crackers (8 small sections), crushed..
1/2 cup chopped walnuts (preferred), or other nuts
2/3 cup semisweet chocolate chips
1/3 cup melted butter

Cake:
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
1 tsp. vanilla extract
1/3 cup semi sweet chocolate chips, melted
2 cups white flour
1 tsp. salt
1 tsp. baking soda
1 1/4 cups buttermilk

Whipped Cream Topping: (please don’t use coolwhip :p)
1 cup to one pint whipping cream (depending on how generous you feel)
small splash of vanilla extract, if desired
1-2 tablespoons sugar

Preheat your oven to 375¡F.
Melt 1/3 cup of chocolate chips, set aside. Grease and flour bottoms of two 9 inch layer pans. To make the topping, combine the slightly cooled (so the chocolate chips won’t melt when added;) melted butter with the graham cracker crumbs, then stir in the walnuts, and the chocolate chips.. set this aside too.
In a medium bowl, stir or sift together the flour, salt, and baking soda. Set this aside.
Then in a large mixing bowl, cream 1/2 cup softened butter. Gradually add the sugar, mix until it’s in fluffy crumbles. Beat in the eggs, one at a time. Blend in the 1/3 cup melted chocolate chips and vanilla extract.
At a low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. When you’re done, the batter should be fairly thick.
Spoon into the two prepared cake pans and spread level if necessary. Take the graham cracker topping, divide it into two, and crumble it in a layer over each cake.
Bake at 375¡F for 30-40 minutes. Let cool for 10 minutes, then remove from pan and let cool completely.
When cake is completely cool (and you’re almost ready to serve it) beat cream with vanilla and sugar until of spreadable consistency. Lavishly fill and frost the sides of the cake, leaving the top bare. Put candles on, cut and enjoy