Preheat the oven to 325F (160C). Grease well a 6 or 8-cup loaf pan (8.5 x 4.5 inch or 9x5 inch). This is the one I'm using.

In a large mixing bowl, add the butter, cream cheese, and vanilla extract and beat with an electric hand mixer at medium speed until smooth and creamy, about 2 minutes.

With a rubber spatula, scrape down the sides of the mixing bowl. Add the sugar and beat at high speed for two more minutes until light and creamy. Scrape down the side of the bowl with the rubber spatula.

To the mixture, add the eggs one at a time while beating at low speed mixing between each.

Add the baking powder, salt, and flour to the wet ingredients and beat at medium speed until just combined. Do not overmix.

Add the chocolate chips and gently fold into the cake batter until just combined. The batter will be a little thick. . Using the rubber spatula give a final turn flour mixture and continue to mix on low just until combined.

Pour or spoon the batter into your prepared loaf cake pan, level with the spatula, and bake in the lower third of the oven, at 325F for about 50 minutes or until a cake tester comes out clean. Check after the first 30 minutes, and cover loosely with aluminum foil if the top starts to turn brown. Check with a toothpick to test for doneness. If it needs longer, bake a little more.

Cool the cake in the pan, and invert the pound cake onto a serving dish or wire rack. Sprinkle with powdered sugar if you like, and serve with whipped cream and fresh berries if you like.