4 oz Margarine
1 1/2 c Graham cracker crumbs
6 oz Semisweet chocolate chips
1/2 c Walnuts; chopped
18 1/4 oz Pkg devil's food or
- chocolate fudge cake mix
1 1/2 c Heavy cream
1 1/2 ts Instant coffee powder
1/3 c Powdered sugar; sifted
Melt margarine in a medium saucepan over low heat, or in a 1 qt
glass bowl in a microwave oven on High 1 to 1-1/4 minutes. Stir in
graham cracker crumbs and let cool. When cool, stir in chocolate
chips and walnuts; set aside. Preheat oven to 350 F. Grease and
flour two 9" round cake pans.
Prepare cake mix according to package directions. Turn batter into
prepared pans. Sprinkle crumb-walnut-chocolate chip mixture over
cake batter, dividing evenly between pans. Using fingertips or back
of a spoon, lightly press mixture into batter (crumb mixture should
not sink all the way into batter.) Bake cake as package directs (30
to 35 minutes), or until cake tester inserted in center comes out
clean. Remove cakes from oven; let cool completely in pans before
unmolding. Keep layers crumb side up.
In a medium bowl, beat cream, coffee powder, and powdered sugar
with an electric mixer on high speed until stiff. Place one cooled
cake layer, crumb side up, on a serving plate. Spread three
quarters of whipped cream mixture over cake. Top with remaining
cake layer, crumb side up. Frost sides of cake with remaining
whipped cream; do not frost top of cake.
