Miami Beach Cake Recipes

MIAMI BEACH BIRTHDAY CAKE

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.

MIAMI BEACH CAKE

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.