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Heat
the oven to 375°. Into a 8-inch springform pan coated with DuPont
SilverStone® non-stick, sift the flour, sugar, cocoa, baking
soda, and salt. With your index finger, make 3 holes in the flour
mixture. Pour butter into 1 hole, vinegar into another, and peppermint
extract into the third hole. Pour water over all. With a fork, carefully
stir the mixture until well combined.
Bake
the cake 30 to 40 minutes or until a tester comes clean. Immediately
top the cake with chocolate chips and bake 2 to 3 minutes longer
— just until chips are melted.
Using
a small spatula, loosen the edge of the cake and carefully remove
the pan rim. Spread the melted chocolate chips evenly over the top
and side of the cake. Using your hand, gently pat the walnuts around
the rim of the cake. Cut cake into wedges and serve.
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