Total Time
1hr
Prep 30 mins
Cook 30 mins

A light chocolatey cake with walnuts. Frosted with whipped cream. Compliments of a Pillsbury bake off recipe book. 1 cup of coconut can be substituted for graham cracker crumbs. Unfortunately this uses a lot of mixing bowls, so be ready for a lot of dishes to wash.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Grease and flour 2 9-inch layer pans.
  3. Melt 1/3 cup chocolate chips and set aside.
  4. Combine graham creacker crumbs and melted butter.
  5. Stir in walnuts and 2/3 cups chocolate chips; set aside.
  6. In separate bowl, combine flour with baking soda and salt.
  7. In large mixing bowl, cream butter and gradually add 1 1/2 cups sugar- cream til light and fluffy.
  8. Add eggs, one at a time, mixing well after each addition.
  9. Blend in melted chocolate and vanilla.
  10. At low speed, alternately add dry (flour mixture) ingredients and buttermilk (begin and end with dry ingredients) and mixing well after each addition.
  11. Pour into pans and sprinkle with graham cracker crumb mixture.
  12. Bake 375 for 30-40 minutes, until cake springs back when touched in center.
  13. Allow to cool before frosting.
  14. For whipped cream:.
  15. Beat cream with 2 tablespoons sugar until stiff.
  16. Frost center and sides of cake. Not supposed to frost top, but can if you'd like.
  17. Refrigerate.
Most Helpful

5 5

What memories this cake brings back to me! I began baking it for special occasions in the 70's when I was a newlywed. I believe it was actually a bake-off winner in the 60's. It's a truly delicious and special cake.