Miami Beach Birthday Cake

6 oz semisweet chocolate chips 1 tsp. salt
1/2 c graham cracker crumbs 1/2 c butter
1/3 c butter, melted 1 1/2 c sugar, plus 2 T
1/2 c chopped walnuts 2 eggs
2 c flour (sifted regular or instant blending) 1 tsp. vanilla
1 1/4 c buttermilk or sour milk
1 tsp. soda 1 c heavy cream

Melt 1/3 c chocolate morsels. Grease and flour bottoms of two 9" layer pans. Combine graham cracker crumbs and melted butter. Stir in walnuts and 2/3 c chocolate morsels: SET ASIDE.
Combine flour with soda and salt. Cream butter in large mixing bowl. Gradually add 1 1/2 c sugar;cram until light and fluffy. Add eggs, on at a time, beating well after each. Blend in melted chocolate and vanilla extract. At low speed add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Pour into pans. Sprinkle with reserved crumb mixture. Bake at 375 degrees F for 30 to 40 minutes until cake springs back when touched lightly in center. Cool Beat cream with 2 T sugar until stiff. Fill and frost sides with whipped cram, keeping layers topside up. Refrigerate.