Miami Beach Birthday Cake

6 oz. chocolate chips      ½ cup graham crackers

1/3 cup melted butter      1½ cups chopped walnuts

1 tsp. baking soda      1 tsp. salt

2 cups sifted flour      ½ cup soft margarine

1 ½ cup + 2T. sugar      2 eggs

1 tsp. vanilla      1 ¼ cups buttermilk

Frosting

2 cups heavy cream

2 T. sugar

Directions: Melt 1/3 cup chocolate chips; set aside. Grease and flour two 8” cake

pans.

Make crumb mixture. Combine graham cracker crumbs and melted butter. Stir in

walnuts and 2/3 cup chocolate chips; set aside. (If like more crumb mixture; just up

the amounts in proportion.)

Sift together soda and salt with flour. Cream softened margarine in large bowl.

Gradually beat in 1 ½ cups sugar. Add eggs, one at a time, beating well after each.

Blend in melted chocolate and vanilla. Add dry ingredients alternating with

buttermilk, beating well after each addition. Pour into pans. Sprinkle with crumb

mixture. Bake at 375 degrees for 30-40 minutes. Cool.

Frosting: Beat cream with 2 T. sugar until stiff. Frost the cake with crumb side of

cakes up.

Comment: Cake should be refrigerated. A Romer family favorite.