Add eggs, one at a time, with the mixer on low, fully incorporating after each addition. Mix in vanilla. In a separate bowl, whisk together the flour, baking powder and baking soda. With the mixer on low, add flour mixture to creamed butter mixture alternately with sour cream, fully incorporating after each addition. Start and end with the flour mixture. Fold in chocolate chips.

Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a skewer inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Turn the mixer off and add the powdered sugar. Mix on low until incorporated. Once incorporated turn to medium and mix another minute

Next, you add flour, mix on low until incorporated, then mix on medium another minute. Note: to kill any bacteria in the flour, bake the flour at 350 degrees for 5 minutes or microwave 1 minute, stirring every 15 seconds.

Add 2 tbsp. milk or cream and 1 tsp. vanilla extract. Mix on medium low until combined, then mix another minute on medium until light and fluffy.

Fill a disposable or reusable piping bag fitting with a round or star tip (I used a star tip) ⅔ of the way full, twisting the end of the bag to keep frosting from leaking out. Carefully, pipe thick lines of frosting starting at the center down the sides off the cake until you reach the cake pate.

Your lines do not have to be super neat as you will be pressing chocolate chips into the frosting. Try to space them evenly apart. Once you have your lines piped, pipe frosting into the center, making a swirl as you reach to top.

Next, sprinkle mini chocolate chips onto the top of the cake. Take the chocolate chips that fall onto the cake plate and lightly press them into the frosting on the sides. Add as many chocolate chips as you like - no measurements needed.