Million Calorie Chocolate Chip Pound Cake

1 lb. softened sweet butter

3 cups sugar

6 large eggs

4 cups all-purpose flour

3/4 cup whole milk

1/4 cup heavy cream

2 teaspoons homemade vanilla or 1 teaspoon vanilla extract

1 teaspoon almond extract

1 lb bittersweet chocolate chips

• Preheat your oven to 300 degrees.
• Grease a 10 inch tube pan and lightly flour. I also suggest that you line the bottom with parchment paper and have it come up the side an inch or so, as some batter leaked from the bottom.
• In a large mixing bowl by hand or with a beater, cream the butter and sugar till light and fluffy.
• Then add 1 egg at a time, beating well till incorporated.
• Alternating add the flour and milk stirring by hand with a wooden spoon.
• Add the extracts and combine the cake batter till well blended.
• Fold in the chocolate chips till incorporated evenly in the cake batter.
• Carefully add the batter to the tube pan, smoothing the top to make sure it is even.
• Bake till a tester comes out clean anywhere from 1 1/2 to 2 hours.
• Cool the pan on a wire rack for 10 minutes then turn it out onto the rack to cool.