2/3 c. walnuts, finely chopped
3 tbsp. cocoa
1/2 tsp. cinnamon-sugar
3/4 c. butter, softened (1 1/2 sticks)
3 c. all-purpose flour
1 1/2 c. sour cream
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. vanilla extract
Grated peel of 1 orange
3 eggs
Confectioners' sugar (optional)

About 3 hours before serving or early in day:

1. In a small bowl, mix walnuts, cocoa, cinnamon and 1/3 cup sugar. Set aside. Preheat oven to 350 degrees. Grease 10 inch Bundt pan.

2. In large bowl, with mixer at low speed, beat butter with 1 1/2 cups sugar until blended. Increase speed to high, beat until light and fluffy. Add flour and remaining ingredients, except confectioners' sugar - beat at low speed until mixed, constantly scraping bowl with rubber spatula. At medium speed, beat 3 minutes occasionally scraping bowl.

3. Spread 1/2 batter in pan; sprinkle with nut mixture; top with remaining batter.

4. Bake 60-65 minutes until toothpick inserted comes out clean. Cool 10 minutes. Serve warm or when cooled, sprinkle with confectioners' sugar if you like to serve later. Makes 16 servings. About 340 calories per serving (whoops!).