175g butter, softened
1½ cups sugar
1 tsp vanilla esssence
1½ cups Edmonds standard flour
1½ tsp Edmonds baking powder
¾ cup chocolate chips
1. Preheat the oven to 180°C. Grease a 22cm bundt tin or a 20cm round cake tin.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in vanilla.
3. Add sifted flour and baking powder. Fold into creamed mixture with the chocolate chips. Spoon into the prepared tin.
4. Bake for 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave cake in the tin for 10 minutes before turning out onto a wire rack to cool.