1 c. softened butter
2 c. sugar
4 eggs
2 tsp. vanilla
3 3/4 c. flour
1/4 c. cocoa
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
2 c. sour cream

FILLING:

Mix together: 3/4 c. finely chopped nuts 2 tsp. cinnamon 1 c. (6 oz. bag) chocolate chips

Heat oven to 350 degrees. Grease 10 x 4 inch tube pan only (NOT bundt pan). Combine butter, sugar, eggs and vanilla in large mixing bowl. Beat 2 minutes on medium speed, scraping bowl occasionally (or 300 strokes by hand).

Mix in flour, cocoa, baking powder, soda, cinnamon and salt alternately with sour cream. Spread 1/3 of batter (just over 2 cups) and sprinkle with 1/3 of filling (about 7 tablespoons). Repeat twice. Bake about 1 1/4 hours (75 minutes) until pick inserted in center comes out clean. Cool in pan about 1 1/2 hours before transferring to rack. Makes nice large cake - no frosting necessary.