Courtesy of my mom, here's the recipe for the birthday cake I made myself.

Preheat oven to 375 degrees
butter and flour a bundt or angel food pan

Ingredients:
2 sticks unsalted butter, room temp
1 1/4 cups sugar
4 eggs, room temp
1 tsp vanilla extract
2 1//2 cups sifted flour
1/2 cup sifted cornstarch
2 tsp baking powder
pinch of salt
4 oz (3/4 cup) semisweet choco chips

1. whip butter 'til light & fluffy (use whipper blade of mixer), then
*gradually* add sugar (1 Tbsp at a time)
2. while whipping butter & adding sugar, sift together flour, cornstarch,
baking powder & salt (I do this on wax paper)
3. after all sugar added to butter, add eggs, one at a time, beating well &
stirring down sides/bottom of pan between each egg.
4. add vanilla
5. change to beater blade & add flour mix 'til just barely blended
6. fold in choco chips (do this gently by hand)
7. pour into pan bake for 50 minutes - do toothpick test, might take 5-10
minutes longer (careful! this cake is easy to overcook)
8.cool in pan for 10 minutes before unmolding onto a cake rack to cool
thoroughly.

Matt - This is a very easy cake to make-- here are some tips

A. do take time whipping the butter/sugar/egg part - this incorporates the
air that keeps this from becoming a nicely flavored brick.
B. first sift the flour & cornstarch, then sift all the dry ingredients
together again.
C. butter & eggs must be at room temp -- you can warm up eggs in about 10
minutes by putting them in a bowl of *hot* tap water. Butter warms up more
quickly if you chop it up. . .
D. after taking the cake out of the oven, I set the timer for 10 minutes so
I remember to come back to unmold it. If you leave the cake in the pan too
long, steam will make the cake soggy & prevent you from unmolding it in one
piece. Ask me how I know (sigh).
E. make this cake at least one day before you want to eat it - the cake
tastes much better the next day

Love you lots,
Mom