Chocolate Chip Sour Cream Pound Cake

3 c Unsifted flour

1/4 ts Baking soda

2 c Sugar

1 c Butter, softeded

6 Eggs

1 ts Vanilla extract or flavor

1 pk Sour cream (8 oz)

1 c Mini chocolate chips

Preheat oven to 350 degrees. Stir together flour and baking soda. In
mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at
a time, until smooth; add vanilla. Beat in sour cream alternately
with flour mixture. Fold in chocolate chips. Pour into well-greased
and floured 10- inch fluted tube cake pan. Bake 1 hr. and 15 min. or
until wooden pick comes out clean. Cool; remove from pan. Sprinkle
with confectioners' sugar if desired.
Yield: 1 ten-inch cake