CHOCOLATE CHIP WALNUT POUND CAKE

3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks unsalted butter (1 cup), softened
3 cups sugar
6 large eggs
1 cup sour cream
1 tablespoon vanilla
1 (12 ounce) package semisweet chocolate chips
2 cups chopped walnuts

Preheat oven to 350 degrees F and butter and flour a 3-quart Bundt pan, knocking out excess flour.

In a bowl whisk together flour, salt, and baking soda; set aside.

In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.

Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts.

Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.

Source: Gourmet magazine, October 1995