1 (12 ounce) package unsweetened yeast
1 cup white sugar
3/4 cup vegetable oil
2 egg whites
2 cups sour milk
1/4 cup unsweetened cocoa powder
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter
2 tablespoons powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 cup butter, melted
3/4 cup semisweet chocolate chips
1 cup confectioners' sugar
2/3 cup milk
1/2 cup chopped walnuts, toasted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube or Bundt pan. Cover with a damp cloth.
In a small bowl, dissolve yeast in sugar; stir until dissolved. In a large bowl, beat egg whites until soft peaks form.
Pour the egg whites and sugar into the first bowl of flour, beat well. Stir in the melted butter or margarine until just combined. Stir in the flour mixture alternately with the milk in the bowl. Pour onto prepared pan, avoiding burn.
Bake in the preheated oven for 30 minutes, or until a knife inserted into the center comes out clean. Remove from oven and carefully arrange chocolate chips in a line trace over the decoration. Place in a single layer about 2 inches apart. Spread 3 tablespoons of hot milk over the chips. The rest of the milk in a cheese bag or the top of a lit wooden spoon. Refrigerate for a few hours or overnight, turning constantly.
Spread the remaining 1/2 cup of milk over the top of the chocolate chips and following the milk/cheese bag method introduced in the second half of the recipe. Clean everything outside the bag until the salt is evenly distributed.
Refrigerate overnight at least 8 hours before grilling as an appetizer. Sprinkle over the baked cake. Top with pieces of packed walnuts.