Panama City Beach Cake 1 cup chocolate chips (unmelted) 1 cup chocolate chips (melted) ½ cup Graham Cracker Crumbs (about 6 crackers) 1/3 cup butter (melted) 1 cup walnuts (chopped) 2 cups All Purpose Flour 1 tsp. Soda 1 tsp. Salt ½ cup butter (softened, not melted 1 ½ cup sugar 2 Eggs 1 tsp. Vanilla 1¼ cup buttermilk (Sour Milk) Filling/Frosting: 2 Cups heavy cream 2 TBSP Sugar DIRECTIONS SET OVEN TO 375 Melt 1 cup chocolate chips, set aside. Grease and flour 2 – 9 inch cake pans Combine Graham cracker crumbs and 1/3 cup melted butter, stir in walnuts and 1 cup of the chocolate chips (unmelted). Set aside crumb mixture. Combine flour, salt and soda. Set aside flour Mixture. Cream ½ cup butter and gradually add 1½ cup sugar, cream well, add eggs, one at a time, beat well. Blend in melted chocolate chips (1 cup) and vanilla. At low speed, slowly add dry ingredients (flour mixture) alternating with buttermilk (beginning and ending with flour mixture) Pour into pans. Sprinkle with Crumb mixture. Bake for 30 to 40 minutes. COOL. Keep layers top-side up (crumb mixture on top). Filling/Frosting Directions: Beat Heavy Cream with 2 TBSP Sugar until stiff Fill and frost sides only. Refrigerate. Make at least a day in advance.