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Cinnamon Sour Cream Cake

3 cups plus 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) container 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 ounce package) Hershey's Cinnamon Chips
Confectioners' sugar (optional)

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

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

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.

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 confectioners' sugar, if desired.

Yields 12 to 16 servings.