Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 371
  • Fat:
  • 21 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 73 mg
  • Sodium:
  • 371 mg
  • Carbohydrate:
  • 43 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g

Crumb-Topped Chocolate Cake

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.

SERVINGS

16

CATEGORY

Dessert

METHOD

Baked

PREP

35 min.

COOK

20 min.

TOTAL

55 min.

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 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

In a small microwave-safe bowl, melt 1/3 cup chocolate chips; stir until smooth. Set aside.
    In a large mixing 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.
    Combine the graham cracker crumbs, walnuts and remaining chocolate chips and butter. Break into small pieces; sprinkle evenly over batter.
    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.
    In a small mixing 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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008