Chocolate Chip Pound Cake

This pound cake isn't really a pound cake because it doesn't have a pound of butter in it, but it does have a wonderful dense texture and terrific flavor. Another bonus is that it is very easy to make and it freezes beautifully if you would like to make it in advance to have on hand. Because of the firm texture of this kind of loaf cake, it slices easily and makes a great dessert along with a scoop of ice cream. 
Recipe:

1-3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup butter, softened
1-1/2 cups sugar
3 large eggs, separated, at room temperature
2/3 cup sour cream
1 teaspoon vanilla extract
1 cup miniature chocolate chips

1. Preheat oven to 325 degrees. Butter and flour a 9"x5" loaf pan. Set aside.
2. Mix together the flour and baking soda. Set aside.
3. In a large mixing bowl, cream the butter and sugar until fluffy, about 3 minutes. Add the egg yolks and beat well.
4. Add one third of the flour mixture and beat to incorporate, then add half of the sour cream and beat again. Repeat with another 1/3 of the flour mixture and the remaining sour cream. Mix in final 1/3 of the flour and make sure all is fully incorporated. Mix in vanilla.
5. Beat egg whites until very stiff, then fold into the batter with an over-and-under motion. Gently stir in the chocolate chips. Pour into the prepared pan and smooth the surface.
6. Bake on the center rack of the oven for about 1 hour 20 minutes, or until golden on top and a cake tester comes out clean.
7. Let cake cool in the pan on a rack. It can be stored in an airtight container or frozen (indefinitely).
Serves 12