INGREDIENTS:
1 cup butter (no substitutes), softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups (16 ounces) sour cream
2 cups (12 ounces) semisweet chocolate chips

GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Fold in chocolate chips.

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

For glaze, in a saucepan over low heat, melt chocolate chips and butter. Remove from the heat; whisk in confectioners' sugar, milk and vanilla until smooth. Working quickly, drizzle over cooled cake.

YIELD: 12-14 servings.