Jan's Chocolate Chip Pound Cake

Ingredients

• cup unsalted butter, softened
• (8 ounce) packagecream cheese, softened
• cup swhite sugar
• large eggs
• 1/2 cup whole milk
• teaspoon svanilla extra ct
• cup sall-purpose flour
• tablespoon baking powder
• teaspoon salt
• (12 ounce) packageminiature chocolate chips

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan.
2. Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy. Add sugar; beat well. Beat in eggs, one at a time, beating well after each addition. Beat in milk and vanilla extract.
3. Whisk flour, baking powder, and salt together in a large bowl; stir in butter egg mixture until well combined. Fold in chocolate chips. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.

Tips

I bake this cake for my husband and five kids to include in their lunches. I use a Wilton long loaf pan and, once cooled, slice it into 1-inch pieces. Each slice goes into a resealable plastic sandwich bags and into the freezer. In the morning, I add a frozen slice to each lunch bag — it keeps everything cold and is thawed and ready to eat by lunchtime. To change up the flavor, I experiment with different extracts like coconut, almond, and peanut butter. I’ve also found that mini chocolate chips work best, as larger ones tend to sink to the bottom of the loaf.