Miami Beach Cake

• 1 (6 oz.) pkg. semi-sweet chocolate morsels (1 c.)
• 1/2 c. graham cracker crumbs
• 1/3 c. butter, melted
• 1/2 c. chopped walnuts
• 2 c. flour, sifted (regular or instant blending)
• 1 tsp. soda
• 1 tsp. salt
• 1/2 c. butter
• 1 1/2 c. plus 2 Tbsp. sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/4 c. buttermilk or sour milk
• 1 c. heavy cream

1. Melt 1/3 cup morsels. Grease and flour bottoms of two 9-inch layer pans. Combine graham cracker crumbs and melted butter.
2. Stir in walnuts and 2/3 cup morsels. Set aside.
3. Combine flour with soda and salt. Cream butter.
4. Gradually add 1 1/2 cups sugar and cream well. Add eggs, one at a time. Beat well.
5. Blend in melted morsels and vanilla.
6. At low speed, add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
7. Turn into pans.
8. Sprinkle with crumb mixture.
9. Bake at 375u0b0 for 30 to 40 minutes. Cool.
10. Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides, keeping layers top side up.
11. Refrigerate.

semisweet chocolate morsels, graham cracker crumbs, butter, walnuts, flour, soda, salt, butter, sugar, eggs, vanilla extract, buttermilk, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221340 (may not work)