Miami Beach Cake

By Stop Her She’s Knitting

1 1/3 cup chocolate chips – divided

1/3 cup butter
1 cup graham cracker crumbs
2 cups flour
½ cup butter – softened
1 teaspoon baking soda
1 ½ cups granulated sugar
1 teaspoon salt
2 eggs – at room temperature
1 teaspoon vanilla
1 ¼ cups buttermilk
1 pint heavy whipping cream

Preheat oven to 375F. Line and grease cake pans.

Melt 1/3 cup chocolate chips and set aside. Melt 1/3 cup butter. Combine the melted
butter and the graham cracker crumbs until all crumbs are coated. Set aside.

Cream the butter and granulated sugar until light and fluffy. Add the eggs one at a
time and beat well after each addition. Add the melted morsels and vanilla and beat
well.

Combine flour, salt and baking soda. Add dry ingredients and buttermilk,
ALTERNATING dry and wet. Start and end with dry ingredients.

Divide between greased cake pans and bake for 30-40 minutes. Test batter with
toothpick to assure “doneness”. Let layers cool on rack on counter.

Whip 1 pint heavy whipping cream with 1 tablespoon sugar. Frost between layers,
sides of cake and top edge of cake. Chill and enjoy.