2 3/4 c. flour
2 tsp. baking soda
1 tsp. salt
1 tbsp. vinegar
Whole milk
1 c. butter, softened
1 c. brown sugar
1 tbsp. vanilla
4 eggs
12 oz. miniature chocolate morsels
Nut Topping

NUT TOPPING:

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

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

In 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; beat at medium speed until light and fluffy (3 to 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, alternately with milk. Gently fold in miniature morsels. Pour into prepared pan. Bake at 375 degrees for 50 minutes. Loosen edges of cake with spatula. Immediately invert on cooking rack. Cool cake completely. This cake freezes well. You can also make it without the nut topping.