Chocolate Chip Sour Cream Pound Cake

1. Preheat oven to 325 F. Grease a 10-inch tube pan with removable bottom, dust it with flour, and tap out the excess.
2. Combine the flour and baking soda in a bowl. Stir well, and set it aside.
3. Cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well and scraping the bowl after each addition. Then beat in the vanilla until smooth.
4. Reduce the speed to low and add the flour mixture in four additions, alternating the with the sour cream in three additions, beginning and ending with the flour. Fold in the chocolate chips.
5. Scrape the batter into the prepared tube pan, and bake on the center oven rack until a cake tester inserted into the center comes out clean, 1 1/4 to 1 1/2 hours. Allow the cake to cool completely in the pan set on a wire rack.
6. Run a knife around the center tube and the sides of the pan, and lift the tube from the outer pan. Gently slide the knife between the bottom of the cake and the pan, and lift the cake off the pan. Cut the cake into slices, and serve.