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Chocolate Crunch Cake
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Description
This is a very rich cake that needs a big glass of milk to accompany it. There is a layer of chocolate chips and then a crunch layer. It’s surprisingly different.
Ingredients
- 1 box (18.25 Oz. Box) Chocolate Cake Mix
- Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
- 1-½ cup Chocolate Chips
- 1 cup Graham Cracker Crumbs
- ½ cups Brown Sugar
- ½ cups Walnuts, Chopped
- ½ cups Butter, Softened
- 1 package (8 Oz.) Cream Cheese, Softened
- ½ cups Unsalted Butter, Softened
- 4 cups Confectioners Sugar
- 2 Tablespoons Heavy Cream Or Milk
- ½ teaspoons Salt
- 1 teaspoon Vanilla Extract
Preparation
1. Preheat oven to 350 degrees or as directed on the cake box. Grease a 9″x13″ pan.
2. Prepare cake batter as directed on the box (you’ll typically need water, eggs, and oil, as directed in mix package). Pour into a prepared 9″x13″ pan.
3. Sprinkle chocolate chips over batter.
4. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Pour over the chocolate chip layer.
5. Bake in the oven for 35-40 minutes. It will look a little bumpy.
6. To make the frosting: Beat cream cheese and butter in a mixer until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream. Beat in the salt and vanilla. Continue beating until mixture is smooth and spreadable.
7. Spread on cake once it has cooled.
I like to keep this in the refrigerator, taking it out about 15 minutes before serving.
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