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Miami Beach Birthday Cake




Source of Recipe


From Jane Frank, Mesa, AZ


List of Ingredients




Cake:
1 package (18.5 ounces) plain butter recipe golden cake mix 1 cup sour cream
1 stick (8 tablespoons) butter, softened
3 large eggs
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar
1/3 cup semisweet chocolate chips, melted
Topping:
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
2/3 cup semisweet chocolate chips, regular or mini 1/3 cup melted butter
Frosting:
1 cup heavy cream, chilled
1 package (8 ounces) frozen whipped topping, thawed


Recipe




1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist three 9-inch round cake pans with vegetable oil spray and dust with flour. Shake out the excess flour, and set the pans aside.
2. For the cake, place the cake mix, sour cream, softened butter, eggs, oil, water, sugar, and melted chocolate in a large mixing bowl. Blend on low speed of an electric mixer for 30 seconds, until the ingredients are just combined. Stop the machine, and scrape down the sides of the bowl with a rubber spatula. Blend on medium for 1 1/2 minutes, or until the batter is well combined. Pour the batter into the prepared pans, dividing it evenly. Set the pans aside.
3. For the topping, place the graham cracker crumbs, walnuts, chocolate chips, and melted butter in a small mixing bowl, and with a fork stir to combine the topping. With your fingers, distribute the topping evenly over the tops of the cake layers. Place the pans in the oven. If you cannot fit three pans on one rack, place two on the center rack, and the third on a rack above. This top rack will cook more quickly than the center rack, so watch carefully.
4. Bake the cake until it springs back when lightly touched with your finger, 23 to 28 minutes. Remove the pans from the oven and set them on a wire rack to cool 15 minutes, then run a sharp knife around the edges, and invert the layers once, then again onto the rack to cool completely right side up, 15 minutes more. Place clean mixer beaters and a large mixing bowl in the freezer for 5 minutes to chill.
5. Meanwhile, prepare the frosting. Remove the beaters and bowl from the freezer. Pour the chilled cream into the bowl, and beat on high speed of an electric mixer until stiff peaks form. Fold in the thawed whipped topping just to combine.
6. Assemble the cake on a platter and frost between the layers, on top, and around the sides in long, smooth strokes. Place the cake under a glass dome or cake saver in the refrigerator to chill until time to serve.