This mile high chocolate chip pound cake is so buttery and delicious! It's perfect on its own or with a chocolate ganache. Perfect for a snack or dessert!
1 pound (4 sticks) butter, room temp.
1 1/2 packages (12 oz) cream cheese, room temp.
1 teaspoon salt
1 tablespoon vanilla extract
4 cups sugar
8 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
1 bag (10 to 12 oz) mini chocolate chips
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, cream cheese, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Fold in mini chocolate chips by hand to distribute evenly. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
