"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Crunch Cake Recipe

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This recipe for Chocolate Crunch Cake, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Love
Added: Monday, December 5, 2005


2 sq. baking chocolate
1 c. boiling water
1/2 c. shortening
2 c. sugar
2. beaten eggs
2 c. sifted flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 c. sour milk (buttermilk)
1 tsp. vanilla

Melt in a double boiler, chocolate and shortening in boiling water, stirring constantly until glossy. Put into refrigerator until cool.

Beat together sugar and eggs and add to cooled chocolate mixture.

Sift together flour, salt, soda and add to mixture. Beat thoroughly. Add buttermilk and vanilla and blend well. Pour into 2 9-in. pans. Cover batter with crunch topping and bake 350 degrees for 30 minutes.

Cool in pans for 15 minutes, then remove and cool on racks, crunch side up. When cake is cold, beat 1 c. whipping cream and 4 tbsp. sugar until stiff.

Spread between layers and around sides of cake but not on top.

Crunch topping:
1 c. graham cracker crumbs
1/4 c. melted butter
6 ox. pkg. chocolate chips
1/2 c. chopped nuts

Combine the above ingredients and sprinkle over batter before baking.




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