Ingredients
Nonstick vegetable oil spray
2
large egg whites (1/4 cup)
1/3
cup (packed) golden brown sugar
1
1/2 cups coarsely chopped walnuts
1
1/4 cups mini semisweet chocolate chips, divided
1/2
cup (1 stick) unsalted butter, room temperature
Directions
2.
Position rack in center of oven and preheat to 350°F. Butter and flour 10-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.
3.
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.
4.
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 1 day ahead. Wrap in plastic.)
6.
Mix powdered sugar and sour cream in bowl; drizzle over cake.
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