Sour Cream Chocolate Chip Pound Cake

Heat oven to 350 °F.
Spray a 12 cup bundt pan with baking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
Beat in eggs, one at a time.
Add vanilla.
Add flour mixture alternately with sour cream, beginning and ending with flour mixture.
Stir in chocolate chips.
Spoon into prepared pan.
Bake for 45 minutes.
Reduce heat to 325 °F.
Bake for an additional 30 minutes, or until cake tests done.
Cool in pan for 30 minutes before turning out.
Glaze
In a small bowl, combine sugar, half and half, and vanilla.
Whisk until smooth.
Pour over cooled cake.