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The yield makes 12.
Composition
Cake
Non-stick pot vegetable oil spray
Egg whites of 2 large eggs (1 pound 4 cups)
(packaged) 1 beat 3 cups of golden brown sugar
Pinch salt
1 1x2 cups of coarse chopped walnuts
1 1x4 cup mini semi-sweet chocolate chip, divided
2 cups of cake flour
1 take 2 teaspoons salt
1 to 4 teaspoons of baking powder
1x4 teaspoon baking soda
1 cup and 2 tablespoons sugar
1pm 2 cups (1 bar) unsalted butter at room temperature
Three large eggs
3pm 4 cups of sour cream
Topping
Powdered 3bat 4 cups of sugar
2 tablespoons sour cream
Preparation
Cake:
Rack in the center of the oven and preheat to 350 °f. Butter and flour 10 inch diameter tube pot, then use a non-stick pan to spray. Mix the egg whites, brown sugar and salt in the bowl. Stir in walnuts and 1 ram 4 cups of chocolate chips.
Stir the flour, salt, baking soda and baking soda in a bowl. Using an electric blender, stir the sugar and butter in a large bowl. Beat eggs 1 at a time. Add 4 alternately to the flour mixture and add the yogurt oil in three times, starting and ending mixing with the flour. Stir in 1 cup chocolate chip.
Transfer batter translation; smooth top. Spoon walnut mix and end evenly. Bake the cake until the tester is inserted near the center and come out clean, about 1 hour. Cool in a pan on the shelf for 10 minutes. Take out the cake and put it on the rack; reverse the second rack (walnut should be the top). Cool. (1 day in advance. Packed in plastic.
To be first-rate:
Mix powdered sugar and sour cream in a bowl; pour over the cake.
