Miami Beach Cake Recipes

Steps:

• Preheat oven to 375 degrees F.
• Grease and flour 2 9-inch layer pans.
• Melt 1/3 cup chocolate chips and set aside.
• Combine graham creacker crumbs and melted butter.
• Stir in walnuts and 2/3 cups chocolate chips; set aside.
• In separate bowl, combine flour with baking soda and salt.
• In large mixing bowl, cream butter and gradually add 1 1/2 cups sugar- cream til light and fluffy.
• Add eggs, one at a time, mixing well after each addition.
• Blend in melted chocolate and vanilla.
• At low speed, alternately add dry (flour mixture) ingredients and buttermilk (begin and end with dry ingredients) and mixing well after each addition.
• Pour into pans and sprinkle with graham cracker crumb mixture.
• Bake 375 for 30-40 minutes, until cake springs back when touched in center.
• Allow to cool before frosting.
• For whipped cream:.
• Beat cream with 2 tablespoons sugar until stiff.
• Frost center and sides of cake. Not supposed to frost top, but can if you'd like.
• Refrigerate.

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2. Place two ounces of the chocolate chips in a microwave-proof bowl.
• 3. Microwave the chips, one minute at a time, slightly stirring after each minute until the chips are completely melted.
• 4. Combine the graham cracker crumbs and the melted butter.
• 5. Into the graham cracker crumb mixture, stir in the walnuts and the remainder of the chocolate chips. Set aside.
• 6. In a separate bowl, sift the flour with the soda and salt.
• 7. Add the butter and cream well.
• 8. Gradually add the sugar; cream well.
• 9. Add the eggs, one at a time, beating well after each.
• 10. Blend in the melted chips and the vanilla.
• 11. At a low speed, add the dry ingredients alternating with the buttermilk. *Begin and end with the dry ingredients.
• 12. Pour into a 13x9 greased and floured pan.
• 13. Sprinkle the cake batter with the reserved crumb mixture.
• 14. Bake 30-40 minutes until a toothpick inserted into the middle of the cake comes out clean.
• 15. Remove the cake from the oven and let cool completely.
• 16. In a clean bowl, beat the heavy cream with two tablespoons of sugar until stiff peaks form.
• 17. Frost the cake.
• 18. Cover the cake and refrigerate until you are ready to serve.

Steps:

• Preheat oven to 350. Butter and flour 2 8 inch round cake pans. Mix sugar, butter & eggs. Beat in buttermilk and dry ingredients in 2 additions. Spread evenly in cake pans. Mix topping ingredients in medium bowl. Sprinkle evenly over cake batter. Bake 30 minutes until toothpick comes out clean. Cook completely. Fill and frost with stiffly beaten whipped cream.