MIAMI BEACH BIRTHDAY CAKE

When I was looking for something quick and easy to make to take to HPC Thrift Shop the next morning, I was intrigued by the title of this cake and couldn't believe there was no explanation. The "cook's" name was not even given which surprised me. On closer look though I noticed that none of the recipes in the 1969 a treasury of bake off favorites - 95 shortcutted prize winning recipes from Pillsbury did. The only conclusion I could make is this cake was the recipe of someone who lived in Miami Beach and this must have been a favorite birthday cake.

MIAMI BEACH BIRTHDAY CAKE

1         cup (6 oz pkg) semi-sweet chocolate chips
1/4      cup(1/2 stick) butter
1/2      cup graham cracker crumbs (almost 3 graham crackers crushed)
2         cups flour
1-1/2   cups sugar
1-1/4   teaspoons salt
1         teaspoon soda
1         teaspoon vanilla
1/2      cup shortening
1-1/4   cups buttermilk or sour milk*
2         eggs
1/2      cup chopped walnuts or pecans

Preheat oven to 375 degrees F. Grease bottom only of a 9 x 13 - inch pan.

Melt 1/3 cup of the chocolate chips; (30 seconds in microwave;

stir til smooth) set aside.

Melt butter in microwave bowl

(cut butter in slices;30 seconds on High;

stir to melt). Stir in graham cracker crumbs; set aside.

In a large mixing bowl, combine flour, sugar, salt, and soda.

Then add vanilla, shortening, buttermilk or sour milk, eggs,

and melted chocolate. (I almost forgot the chocolate.) Blend at low speed until moistened;

beat 3 minutes at medium speed, scraping the sides of the bowl after every minute.

Pour batter into prepared pan, spreading to edges. (Oops, I forgot to take a picture.)

Add nuts and remaining chocolate chips to cooled crumb mixture;

stirring with a fork to blend.

Sprinkle mixture over cake batter.

Bake for 35 to 40 minutes until top springs back when touched lightly in center. Cool on wire rack.

Cake is very moist and stores well.

Cut cake in squares to serve.

* To sour milk, measure a little more than a tablespoon of vinegar into a measuring cup. Add milk to make 1-1/4 cups. Milk will sour while you are preparing the cake.