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.
- 236.59 ml semi-sweet chocolate chips (1/3 cup of these are melted)
- 118.29 ml graham cracker crumbs
- 78.07 ml butter, melted
- 118.29 ml chopped walnuts
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml salt
- 118.29 ml butter
- 354.88 ml sugar
- 2 eggs
- 4.92 ml vanilla
- 295.73 ml buttermilk (or sour milk)
- 236.59 ml heavy cream
- 29.58 ml sugar
- Preheat oven to 375 degrees F.
- Grease and flour 2 9-inch layer pans.
- Melt 1/3 cup chocolate chips and set aside.
- Combine graham creacker crumbs and melted butter.
- Stir in walnuts and 2/3 cups chocolate chips; set aside.
- In separate bowl, combine flour with baking soda and salt.
- In large mixing bowl, cream butter and gradually add 1 1/2 cups sugar- cream til light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Blend in melted chocolate and vanilla.
- At low speed, alternately add dry (flour mixture) ingredients and buttermilk (begin and end with dry ingredients) and mixing well after each addition.
- Pour into pans and sprinkle with graham cracker crumb mixture.
- Bake 375 for 30-40 minutes, until cake springs back when touched in center.
- Allow to cool before frosting.
- For whipped cream:.
- Beat cream with 2 tablespoons sugar until stiff.
- Frost center and sides of cake. Not supposed to frost top, but can if you'd like.
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.