MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Sour Cream Coffee Cake W/ Chocolate & Walnuts
  Categories: Cakes, Entertain
       Yield: 12 servings
  
            -Dottie Cross TMPJ72B
       1 c  (2 sticks) unsalted butter;
            -softened
     3/4 c  Sugar
       2 c  Sifted all-purpose flour
     1/4 ts Salt
       1 ts Baking soda
       2 ts Baking powder
       3    Large eggs
       1 c  Sour cream
       2 ts Vanilla extract
       1 c  Coarsely chopped walnuts
       4 oz Bittersweet chocolate;
            -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
  
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