Uh-oh.  Another pounds cake.  I promise, we are eating other (healthier) things!  This is a delicious snack cake – fabulous warm out of the oven, and just as good at room temperature the next day.  I used the recipe I found on a blog called Table for Seven, with a few minor tweaks.  My modified version is below.  Hope you enjoy!

Chocolate Chip Pound Cake

1 3/4 cups flour
1/4 tsp salt
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup butter, softened
1 cup granulated sugar
1 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Grease a 9 inch loaf pan.  In a small mixing bowl, whisk together flour and salt. Set aside.  In a larger mixing bowl, beat butter and sugar until fluffy, about 3 to 5 minutes.  Slowly, add in eggs one at a time, the yolks, vanilla, and almond extracts. Beat until fluffy, another 3 minutes.  Gradually add in flour.  Beat on low, just until fully combined.  Fold in chocolate chips with a large spoon, then spread the batter into the prepared pan and bake for 60 minutes or until toothpick inserted comes out clean.  Let cake cool in the pan, on its side for 15 minutes then remove it from pan and allow to rest on a cooling rack.  Store leftover cake in an airtight container at room temperature.