Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.
Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
I make this cake for my husband and 5 kids to put in their lunches. I use a Wilton(R) long loaf pan. When cooled I cut the cake into 1-inch slices and put in Ziploc(R) sandwich bags then the freezer. In the morning I put a slice in everyone’s lunch bag and by noon they are perfect to eat and it helped keep their lunch cold.
I also use different extracts like coconut, almond, and peanut butter to switch it up. Mini chips work best as larger chips tend to sink.
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