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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.

16 ServingsPrep: 35 min. Bake: 20 min. + cooling

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 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

2 of 2

Crumb-Topped Chocolate Cake (continued)

Directions (continued)

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 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.

Nutrition Facts: 1 slice equals 371 calories, 21 g fat (12 g saturated fat), 73 mg cholesterol, 371 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.