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 F. 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