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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Cakes, Entertain 12 Servings

INGREDIENTS

Dottie Cross TMPJ72B
1 c 2 sticks unsalted butter
softened
3/4 c Sugar
2 c Sifted all-purpose flour
1/4 t Salt
1 t Baking soda
2 t Baking powder
3 Large eggs
1 c Sour cream
2 t Vanilla extract
1 c Coarsely chopped walnuts
4 oz Bittersweet chocolate
coarsely chopped

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 381
Calories From Fat: 234
Total Fat: 26.9g
Cholesterol: 97.1mg
Sodium: 270.6mg
Potassium: 115.6mg
Carbohydrates: 30.7g
Fiber: 1.2g
Sugar: 13.6g
Protein: 5.8g


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