CHOCOLATE CRUNCH CAKE
1 (2-layer-size) devil's food cake mix
FOR THE CRUNCH TOPPING:
1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup semi-sweet chocolate chips
1/2 cup finely chopped nuts
FOR FILLING AND FROSTING:
1 cup heavy (whipping) cream
4 tablespoons sugar
Prepare cake mix according to package directions. Place in a greased 9-inch layer cake pans.
Mix graham cracker crumbs and melted butter together; stir in chocolate chips and nuts. Sprinkle over cake batter in pans.
Bake in a preheated 350 degree F oven for 30 to 35 minutes. Cool cakes in pans for 15 minutes, them remove cake from pans and place on a rack, crumb side up, to cool completely.
Whip cream with sugar. Stack the cake layers crumb side up spreading the whipped cream between the layers and around the side of the cake. Refrigerate.
Makes 1 (2-layer) cake
Source: Handwritten recipe card, 1970's
1 (2-layer-size) devil's food cake mix
FOR THE CRUNCH TOPPING:
1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup semi-sweet chocolate chips
1/2 cup finely chopped nuts
FOR FILLING AND FROSTING:
1 cup heavy (whipping) cream
4 tablespoons sugar
Prepare cake mix according to package directions. Place in a greased 9-inch layer cake pans.
Mix graham cracker crumbs and melted butter together; stir in chocolate chips and nuts. Sprinkle over cake batter in pans.
Bake in a preheated 350 degree F oven for 30 to 35 minutes. Cool cakes in pans for 15 minutes, them remove cake from pans and place on a rack, crumb side up, to cool completely.
Whip cream with sugar. Stack the cake layers crumb side up spreading the whipped cream between the layers and around the side of the cake. Refrigerate.
Makes 1 (2-layer) cake
Source: Handwritten recipe card, 1970's
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