1 c. chocolate chips
1/2 c. graham cracker crumbs
1/3 c. butter, melted
1/2 c. chopped walnuts
2 c. flour
1 tsp. vanilla
1 1/4 c. buttermilk
1 tsp. salt
1 tsp. baking soda
1/2 c. butter
1 1/2 c. plus 2 tbsp. sugar
2 eggs
1 c. (or 2) heavy cream

Preheat oven at 375 degrees. Grease and flour cake pans. Melt 1/3 cup chocolate chips. Combine graham cracker crumbs with melted butter. Stir in nuts and 2/3 cup chocolate chips, set aside. Combine flour with soda and salt. Cream butter in large mixing bowl. Gradually add 1 1/2 cups sugar; cream until light and fluffy.

Add eggs, one at a time, beating well after each. Blend in melted chocolate and vanilla. 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 for 30-40 minutes or until cake springs back when touched lightly in center. Cool. Beat cream with 1 tablespoon sugar until stiff. Fill and frost cake. Refrigerate.