Chocolate Chip Pound Cake

I happen to love pound cake, and this one is a favorite with a fantastic crumb, little bits of chocolate in each bite, and it tastes even better over the next few days.

Chocolate Chip Pound Cake

1 cup butter, softenend
2 cups sugar
3 large eggs, room temp.
2 egg yolks, room temp.
1 tsp. vanilla extract
1/2 - 1 tsp almond extract
4 cups of flour, spooned into cup and leveled
4 tsp. baking powder
1 tsp. baking soda
2 cups sour cream (reg. or low fat)
1 cup mini chocolate chips
1 TBSP. flour

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extract. In a separate bowl sift together the flour, baking powder and baking soda. Sift 2-4 times. Add the flour mixture alternately with the sour cream to the butter mixture, beating well after each addition. In a small bowl mix the chocolate chips with the 1 TBSP. flour. Add the chocolate chip/flour mixture to the batter and fold into the batter. Pour the batter into a greased and floured 10-inch (12-cup) bundt pan. Bake @ 350* F for 60-65 minutes until a toothpick near the center comes clean. Cool in pan on wire rack for 10-15 minutes. Remove from pan and cool on wire rack. Store in a cool dry place, covered, after cooling completely.