This Chocolate Chip Pound Cake is moist and tender with gooey and sweet chocolate chips scattered throughout, baked until golden and crispy on the top in a sweet bread loaf pan.
In a large bowl, use a mixer with the paddle attachment to beat butter, oil, and sugar on medium speed for about 3 minutes until light and fluffy.
Add eggs and vanilla extract, beating until combined. On low speed, beat in the flour mixture in 3 parts, alternating with sour cream in 2 parts, starting and ending with the flour.
Mix in chocolate chips. Be careful not to overmix the batter. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.