- 12
Ingredients
- Nonstick vegetable oil spray
- 2 large egg whites (1/4 cup)
- 1/3 cup (packed) golden brown sugar
- Pinch of salt
- 1 1/2 cups coarsely chopped walnuts
- 1 1/4 cups mini semisweet chocolate chips, divided
- 2 cups cake flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup plus 2 tbs sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 large eggs
- 3/4 cup sour cream
- Topping
- 3/4 cup powdered sugar
- 2 tbs sour cream
Preparation
Step 1
Cake:
Position rack in center of oven and preheat to 350°F. Butter and flour l0-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.
Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.
Transfer batter to pan; smooth top.
Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 7 day ahead. Wrap in plastic.)
Topping: Mix powdered sugar and sour cream in bowl; drizzle over cake.