1. Preheat oven to 350 degrees F. In a large bowl, beat together butter, sugar and eggs with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Beat in sour cream and vanilla until well blended. Add flour, baking powder, baking soda and salt; beat until well mixed. Stir in nuts and chocolate chips. Turn batter into a well greased 12- cup bundt pan. 2. Bake 45 to 55 minutes, or until golden and a cake tester inserted in center comes out clean. Let cake cool in pan 15 minutes, then unmold onto a serving plate to cool completely. SOURCE: 365 Great Chocolate Desserts by Natalie Haughton p. 15 Harper Collins, NY 1991 ISBN 0-06-016537-5 Recipe by: 365 Great Chocolate Desserts p. 15 Posted to JEWISH-FOOD digest V97 #333 by Linda Shapiro
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 289 (43%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 224.4mg||69 %|
|Sodium 263.5mg||9 %|
|Potassium 197.3mg||5 %|
|Total Carbohydrate 90.8g||27 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 88.7g|
|Protein 10.3g||15 %|
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Calories per serving: 673
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