-Dottie Cross TMPJ72B 2 ts Baking powder
1 c (2 sticks) unsalted butter; 3 Large eggs
-softened 1 c Sour cream
3/4 c Sugar 2 ts Vanilla extract
2 c Sifted all-purpose flour 1 c Coarsely chopped walnuts
1/4 ts Salt 4 oz Bittersweet chocolate;
1 ts Baking soda -coarsely chopped
Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted
tube pan. In a large bowl, using a hand-held electric mixer set at
high speed, beat the butter until creamy, about 1 minute. Add the
sugar and continue beating at high speed until light and creamy,
about 2 minutes. Sift together the flour, salt, baking soda, and
baking powder. At low speed, beat in 1/2 cup of the flour mixture,
then beat in 1 of the eggs. Beat in another 1/2 cup of the flour
mixture, then 1 of the remaining eggs. Repeat with another 1/2 cup of
the flour mixture, and the last egg. Beat in the remaining flour
along with the sour cream and vanilla. Using a spatula, fold in the
walnuts and chocolate. Transfer the batter to the prepared pan and
smooth the surface. Bake for 45 to 55 minutes in the preheated oven
until the cake begins to shrink from the sides of the pan and a
toothpick inserted in the center comes out clean. The surface will
crack. Remove the cake from the oven and let cool for about 10
minutes in the pan, then turn it out onto a wire cake rack. Cool
completely before serving. Serves 12.
Yields
12 servings