Chocolate Chip Pound Cake

Today's recipe will be something that I actually haven't made myself, yet, but rather someone that I know has made and it was delicious. I had actually never even eaten pond cake before so when I tasted this cake I immediately asked for the recipe so that I could make it myself. This recipe is enough for 12-14 servings, takes 15 minutes to prep and 1 hour + for baking and cooling.
For this recipe,

You'll Need:

• 1 cup butter softened 
• 2 cups sugar
• 4 eggs 
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups (16 ounces) sour cream
• 2 cups (12 ounces) semisweet chocolate chips

Glaze:

• 1/4 cup semisweet chocolate chips 
• 2 tablespoons butter
• 1-1/4 cups confectioners' sugar
• 3 tablespoons 2% milk
• 1/2 teaspoon vanilla extract

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips.
2. Pour into greased and floured 10-in, fluted tube pan. Bake at 350 F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.
3. For the glaze, in a microwave safe bowl, melt the chocolate chips and butter and stir until smooth. Whisk in sugar, milk and vanilla until smooth. Drizzle over cake, and You're Done!

Now you can enjoy your chocolate chip pound cake.