This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
Crumbs: 10 squares Baker's semi-sweet baking chocolate (chopped coarsely
with a knife); 3/4 cup chopped walnuts; 2/3 cup white sugar
Cake: 3/4 cup softened butter; 1 1/4 cups white sugar; 3 eggs; 1 1/2 cups
sour cream; 2 tsp. vanilla; 2 1/2 cups flour; 2 1/2 tsp. baking powder; 1 tsp.
baking soda; 1/2 tsp. salt
In a bowl add chopped chocolate, chopped walnuts and 2/3 cup white sugar-
-stir and set aside. In a mixer add butter and 1 1/4 cups white sugar--beat.
Add eggs--beat. Add sour cream and vanilla--beat. Add flour slowly--beat.
Add baking powder, baking soda and salt--beat. Grease a 10" tube
pan/bundt cake pan. Pour 2 cups of the batter into the pan evenly. Sprinkle 1
cup of the chocolate crumb mixture on top of the batter in the pan. Add
another 2 cups of batter on top, and sprinkle another 1 cup of the chocolate
crumbs on top. Pour remaining batter on top, and sprinkle remaining
chocolate crumbs on top (you should end up with 3 layers). Bake at 350
degrees for 55-60 minutes--test with a toothpick for doneness. Cool 20
minutes, then invert on to a cake plate.