Chocolate Chip Pound Cake

It’s my son’s birthday and this is his all-time favorite cake. He has been requesting this cake as his birthday cake at least for the past 3 years, so I’m reposting the recipe again. For his birthday cake, I doubled the recipe so that I could stack 2 cakes and make it a double layer cake but as you can see, no frosting needed!

Servings: 10-12

Active Cooking Time:  20 minutes

Ingredients

1 8-oz. cream cheese bar, softened

1 cup unsalted butter (2 sticks), softened

1 cup sugar

4 large eggs

2 tbs. sour cream

2 tsp. vanilla extract

21/4 cups flour

2 tsp. baking powder

1/4 tsp salt

1 cup semi-sweet chocolate chips

Preheat oven to 325 F. Butter and flour a 10-cup tube or Bundt pan.

With mixer, beat cream cheese, butter and sugar together until creamed, 2-3 minutes. With mixer running, add eggs, one at a time, until each egg is incorporated into the batter. Add the sour cream, and vanilla, beat for 1 minute more. Add the flour, baking powder and salt. Gently mix at a slow speed; do not over overmix. Add chocolate chips, and incorporate them by hand. Pour batter into prepared pan. Bake for 50-60 minutes, until cake tester inserted into cake come out clean. Let cool on rack for at least 10 minutes. Serve with ice cream!