Ingredients:

2 cups +2 tblsp flour
3 eggs
3/4 cup + 2 tblsp sugar
1 cup sour cream
2 sticks (8 oz) unsalted butter
2 tsp vanilla extract
2 tsp baking powder
1 cup chopped walnuts
1 tsp baking soda
4 oz bittersweet chocolate chopped
1/4 tsp salt

Preheat oven to 350°F (175°C). Butter a 9" round cake pan and then dust it with the 2 tblsps of sugar and flour. Tap out the excess and set the pan aside until the batter is ready.

Beat the butter with the remaining 3/4 cup of sugar until it is light and creamy then set aside. In another bowl, combine the 2 cups flour with the baking powder, baking soda and salt. sift twice in order to mix. Add 1/2 cup of the flour mixture to the butter mixture and blend until smooth. Add in 1 egg and continue blending. Continue adding in 1/2 cup of the flour mixture at a time, alternating with the remaining 2 eggs. Finally, beat in the remaining flour mixture along with the sour cream and vanilla.

Using a spatula, thoroughly fold in the chopped walnuts and chocolate pieces. Pour the batter into the prepared baking pan and spread with the spatula to smooth the top.

Bake for 45 to 55 minutes until the cake begins to shrink from the sides of the pan, the surface cracks slightly and a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes and then unmold and transfer to a wire rack. Let stand for at least 2 hours (until completely cool) before serving.

last updated 3/28/99