Grease a 6 cup bundt or loaf pan. If it’s not a non-stick pan, flour it after greasing. Preheat the oven to 325°.

In a mixing bowling, beat together the softened butter and sugar until it’s fluffy. Add the eggs one at a time, beating after each one. Add the vanilla extract with the last egg.

Put about half of the flour in the bowl (it doesn’t need to be exact), as well as the salt and baking powder. Stir it in until it’s just incorporated into the wet ingredients.

Add the milk and mix until it’s well combined, then add the rest of the flour. Stir until there’s just a few visible traces of flour, then dump in the chocolate chips. Fold them into the batter until they’re well distributed and the flour is thoroughly mixed.

Scoop the mixed batter into the prepared baking pan. Spread it out into an even layer, making sure it’s in the corners of the pan.

Bake the cake at 325° for an hour, then check to see if it’s done. The center should be domed, and the outside a deep golden brown. Make sure the center is baked by inserting a toothpick. If it’s still doughy in the center, continue to bake until it’s done.

A loaf pan will take longer than a ring bundt pan to bake because they have less surface area and the cake is much thicker. My loaf took about an hour and a half, but yours may take more or less depending on the accuracy of your oven temperature.