Grease a bundt cake pan with shortening, then dust with flour. (Or use cake release.)
In a large bowl, cream the sugar and butter together until well mixed. (We use a hand mixer for this.)
Add the eggs and vanilla. Mix again.
Mix in the sour cream.
Add the dry ingredients and mix until well blended.
Spoon half of the batter into the prepared bundt cake pan.
In a small bowl, mix together the filling ingredients. Sprinkle over the batter in the cake pan.
Dollop the remaining batter on top and spread gently to cover the entire top.
Bake in preheated oven for 40-45 minutes or until the cake tests done.
Allow the cake to cool in the pan for 5 minutes, then loosen the edges and turn out onto a plate to cool completely.
Make the glaze:
In a small bowl, whisk together the powdered sugar, vanilla and 3 tablespoons of cream. If the glaze is too thick, add another tablespoon or two of glaze until you reach a good drizzling consistency.
After the cake has cooled, drizzle the glaze on top.
Sprinkle with additional chocolate chips if desired.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**