Miami Beach Cake
(from mredwine’s recipe box)
Pillsbury Bake-off winner 1964
Source: Lisa Jones (her favorite)
Ingredients
- 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
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups buttermilk or sour milk
- 1 cup heavy cream
Directions
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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.
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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 crumb mixture.
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Bake at 375 degrees for 30 to 40 minutes until cake springs back when touched lightly in center. Cool.
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Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides with whipped cream, keeping layers top-side up. Refrigerate.
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Note: If desired, 1 cup flaked coconut may be substituted for graham-cracker crumbs.