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Miami Cake




Source of Recipe


the web


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.