Categories: Chocolate, Cakes/choc. 
      Yield: 12 servings 
  
           -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. 
  Source: An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: 
  CYGNUS, HCPM52C