Chocolate Pound Cake   There's nothing more gratifying than taking a bite out of the cake that you'd baked yourself. Follow these simple steps and have fun baking!   Ingredients 1½ cups Cake flour ½ cups MacChocolate 1 tsp Baking powder ½ tsp Salt 1 cup (2 sticks) Unsalted butter, room temperature 1¼ cups Sugar 4 Large eggs ¾ cup Sour cream 1 tbsp Vanilla extract 1 cup (about 6½ ounces)   Semi-sweet miniature chocolate chips   Procedure 1. Preheat oven to 325°F. 2. Butter and flour 9x5x3-inch metal loaf pan. 3. Sift flour, MacChocolate, baking powder and salt into a medium bowl. 4. Using an electric mixer, beat butter in a large bowl until fluffy. 5. Gradually add sugar; beat until well blended. 6. Add eggs one at a time, beating well after each addition. 7. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. 8. Fold in chocolate chips. Transfer batter to pan. Smooth top. 9.   Bake cake until tester inserted into centre comes out clean. Baking time: about 1 hour 35 minutes. 10.   Let cool for 15 minutes. Run a knife between the pan's sides and the cake. Turn the cake out onto a rack. 11. Let the cake cool further. Then wrap in foil and let stand at room temperature for at least 1 day.   Optional 12.   Cut the pound cake into thick ¾-inch slices. 13. Spoon sweetened strawberries on top and add a scoop of ice cream alongside it. 14. Drizzle with bittersweet chocolate sauce and serve.