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1
Blend all ingredients in processor until nuts are finely chopped.
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2
Preheat oven to 350F.
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3
Butter and flour 13 x 9 x 2-inch baking pan.
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4
Whisk first 7 ingredients in medium bowl to blend.
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5
Whisk sour cream, milk and vanilla in small bowl to blend.
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6
Using electric mixer, beat butter in large bowl until fluffy.
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7
Gradually beat in both sugars.
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8
Beat in 3 eggs, 1 at a time.
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9
Beat in 1/2 cup dry ingredients.
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10
Beat in 2 eggs, 1 at a time.
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11
Beat in remaining dry ingredients in 3 additions alternately with sour cream mixture in 2 additions.
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12
Spread 3 cups batter in prepared pan.
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13
Sprinkle with crumble; press lightly into batter.
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14
Spread remaining batter over crumble to cover.
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15
Bake cake until tester inserted into center comes out clean, about 35 minutes.
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16
Cool cake in pan on rack.
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17
Melt chocolate in top of double boiler over simmering water, stirring until just melted and smooth.
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18
Cool to room temperature.
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19
Using electric mixer, beat cream cheese, butter and vanilla in large bowl to blend.
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20
Beat in powdered sugar in 3 additions, then cooled chocolate and cocoa.
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21
Spread top of cake with frosting.
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22
(Can be made 1 day ahead.
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23
Chill until frosting is set; cover and keep chilled.
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24
Let stand 1 hour at room temperature before serving.)
