1. Melt margarine in a medium saucepan over low heat, or in a 1-quart glass bowl in a microwave oven on High 1 to 1-1/4 minutes.

2. Stir in graham cracker crumbs and let cool.

3. When cool, stir in chocolate chips and walnuts; set aside.

4. Preheat oven to 350 degrees.

5. Grease and flour two 9-inch round cake pans.

6. Prepare cake mix according to package directions.

7. Turn batter into prepared pans.

8. Sprinkle crumb-walnut-chocolate chip mixture over cake batter, dividing evenly between pans.

9. Using fingertips or back of a spoon, lightly press mixture into batter (crumb mixture should not sink all the way into batter.

10. ) Bake cake as package directs (30 to 35 minutes), or until cake tester inserted in center comes out clean.

11. Remove cakes from oven; let cool completely in pans before unmolding.

12. Keep layers crumb side up. In a medium bowl, beat cream, coffee powder, and powdered sugar with an electric mixer on high speed until stiff.

13. Place one cooled cake layer, crumb side up, on a serving plate.

14. Spread three quarters of whipped cream mixture over cake.

15. Top with remaining cake layer, crumb side up. Frost sides of cake with remaining whipped cream; do not frost top of cake.

16. Refrigerate until serving time.

17. Source 365 Great chocolate Desserts -----.