|2 3/4||cups||flour, all-purpose|
|12||ounces||chocolate (semi-sweet)||semi-sweet chips|
Topping-Preheat oven to 375 F.
In small bowl, combine butter, sugar and nuts.
Spoon into well greased and floured 10 inch fluted bundt pan.
Chill while preparing batter.
In small bowl, combine flour, baking soda and salt.
Place vinegar in 1 cup measuring cup, fill with milk to 1 cup line.
Set aside. In large mixing bowl, combine butter, brown sugar and vanilla, beat at medium speed until light and fluffy(3-5 minutes)
Add eggs, one at a time, beating well after each addition.
Turn mixer to low.
Gradually add flour, one third at a time, alternately with milk.
Gently fold in chocolate chips. Pour into pan. Bake at 375 F for 50 minutes.
Loosen edges of cake with spatula.
Immediately invert on cooling rack.
Cool completely. A VERY rich cake!!
First published: 1996-01-27 last updated: 2014-12-16
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