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| CHOCOLATE CRUNCH CAKE | |
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1 c. graham cracker crumbs 1/4 c. butter, melted 1 c. chocolate chips 1/2 c. nuts, chopped 1 box Devil's Food cake mix 1. Prepare cake mix per directions on box. 2. Mix graham cracker crumbs with melted butter. Add chocolate chips and nuts. 3. Sprinkle mixture over cake batter in 2 (9 inch) round cake pans. 4. Bake at 350 degrees for 30 to 35 minutes. 5. Cool for 15 minutes in pans. 6. Remove from pans and cool on racks with crunch-side up. 7. Frost with whipped cream frosting between layers and on sides (NOT on top). FROSTING: Shake or beat 5 level tablespoons flour with 1 cup milk and a dash of salt. (Can add 1/2 cup instant chocolate malted milk and 1/4 cup cocoa for chocolate whipped cream frosting.) Cook, stirring constantly until creamy and quite thick. COOL. Beat with mixer: 1/2 c. butter 1/2 c. shortening 1 c. granulated sugar 1 tsp. vanilla Add cooled cooked mixture and beat. | |
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recipe reviews #94220
Tsg (New Mexico) says:
This cake was great. The crunchy topping was delicious. I added a few toffee chips, too. I just used a plain chocolate buttercream frosting, but the combination was wonderful. There were a few moments of nothing but "mmmmm"s from everyone. The topping would be good on other cake flavors, too.
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