Cinnamon Chip Bundt Cake

3 cups plus 2 tablespoons all-purpose flour, divided

2 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 container (8 oz.) dairy sour cream

4 eggs

2 teaspoons vanilla extract

1-1/4 cups (2-1/2 sticks) butter or margarine, softened

1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips

Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.

3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.

4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.