Crumb-Topped Chocolate Cake |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Sharon Anderson of Lyons, Illinois has a favorite cake, and it's a winner; in fact, it's very sweet and chocolaty, and is definitely a special dessert. Ingredients:
1 cup (6 ounces) semisweet chocolate chips, divided |
1/2 cup plus 5 tablespoons butter, softened, divided |
1-1/2 cups plus 2 tablespoons sugar, divided |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1-1/4 cups buttermilk |
1/2 cup graham cracker crumbs |
1/2 cup chopped walnuts |
1 cup heavy whipping cream |
Directions:
1. In a small microwave-safe bowl, melt 1/3 cup chocolate chips; stir until smooth. Set aside.
2. In a large bowl, cream 1/2 cup butter and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and melted chocolate. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to two greased 9-in. round baking pans.
3. Combine the graham cracker crumbs, walnuts and remaining chocolate chips and butter. Break into small pieces; sprinkle evenly over batter.
4. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a small bowl, beat cream until it begins to thicken. Add the remaining sugar; beat until stiff peaks form. Spread cream between layers and over sides of cake, leaving the crumb top exposed. Refrigerate leftovers. Yield: 16 servings.
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