Add the 1 1/2 cups walnuts (1/2 for the cake, 1 cup for the décor) to a dry pan, toast for about 4 minutes. Mix frequently, set aside to completely cool.

Beat eggs and sugar for about 3 minutes.

Add can of pineapple and mix. Add the vanilla, baking soda and flour. Mix again.

Take 1/2 cup of the toasted walnuts and chop. Chop the raisins into smaller pieces and add to the cake mixture. (If you do not like raisins, don't add them.) Mix everything with a spatula.

Prepare (2) 10” spring pans. Cover bottom with parchment paper and spray with baking spray and dust with flour. Add 1/4 of the batter in each pan. (There will be four layers). Bake in preheated oven at 355°F for about 15-17 minutes or until cakes are very golden in color.

Prepare the cream. Beat cream cheese, butter and powdered sugar. Add sour cream. Mix on low speed. Refrigerate cream.

Take the 1 cup walnuts and grind them, do the same with graham crackers. Shave the chocolate, add to the walnuts/graham crackers. Mix everything.

Add the first cake layer to cake stand. Cover with cream. Repeat with remaining layers and coat sides and top of cake with remaining cream.

Cover sides and top of cake with decor mixture.

Refrigerate for at least a two hours before serving (or overnight).