NUT TOPPING:

1/4 c. butter, softened
2/3 c. finely chopped nuts
2 tbsp. sugar

Preheat oven to 375 degrees. In small bowl, combine butter, sugar and nuts; mix until crumbly. Spoon into well greased and floured 10 inch fluted tube pan. Chill in refrigerator while you prepare cake batter.

CAKE:

2 3/4 c. flour
1 tsp. salt
1 tbsp. vinegar
Whole milk
1 (12 oz.) pkg. Nestle Toll House semi-sweet mini chocolates
1 c. butter, softened
1 c. brown sugar
1 tbsp. vanilla
4 eggs

In a small bowl, combine flour, baking soda and salt; set aside. Place vinegar in 1 cup liquid measure; fill with milk to 1 cup line; set aside. In large mixer bowl, combine butter, brown sugar and vanilla extract; beat at medium speed until light and fluffy, (about 3-5 minutes).

Add eggs one at a time, beating well after each addition. Turn mixer to low. Gradually add flour mixture, 1/3 at a time; alternate with milk. Remove bowl from mixer. Gently fold in chocolate chips with a rubber spatula. Pour into prepared pan. Bake at 375 degrees for 45 to 50 minutes.