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