13385 Yields 1 cake. Wed Aug 06 08:30:00 -0700 2008 Mon Jul 20 14:49:05 -0700 2009 Licensed http://www.chow.com/recipes/13385 Mon, 20 Jul 2009 21:49:05 GMT

Preheat oven to 375° F.

Butter a 10-inch turban mold or Bundt pan.

In a bowl, combine the brown sugar, cinnamon, cocoa, currants, and walnuts. Mix well and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well.

Cream the butter, vanilla, and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold the dry ingredients into the creamed mixture alternately with the sour cream.

Spread a thin layer of the batter in the bottom of the pan and sprinkle generously with ⅓ of the nut filling. Continue to layer, finishing with the batter. If you have difficulty spreading the batter, drop it by small spoonfuls. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then unmold. Serve plain or glaze with vanilla icing.

Can be frozen.

]]> http://www.chow.com Terence Janericco 45 Breakfast/Brunch 298 ⅔ cup packed dark brown sugar

]]> 279 1 tablespoon cinnamon

]]> 1 tablespoon unsweetened cocoa

]]> 13 2 to 3 tablespoons currants, chopped

]]> ½ cup chopped walnuts

]]> 3 cups sifted flour

]]> 1½ tablespoons baking powder

]]> 1½ teaspoons baking soda

]]> 301 ½ teaspoon salt

]]> ¾ cup butter

]]> 292 2 teaspoons vanilla

]]> 298 1½ cups sugar

]]> 3 eggs

]]> 2 cups sour cream

]]> vanilla icing (see following recipe)]]>