FOR POUND CAKE:
1 c. (2 sticks) butter, plus more for pan
1 1/2 c. all-purpose flour
1/2 c. rolled oats
1 tsp. kosher salt
3/4 tsp. baking powder
1 c. granulated sugar
1 tsp. pure vanilla extra
4 large eggs, room temperature
1/3 c. sour cream, room temperature
1/2 c. semisweet chocolate chips
1/2 c. peanut butter chips
1/2 c. smashed potato chips
1/2 c. crushed mini pretzels
FOR CHOCOLATE TOPPING:
1/3 c. semisweet chocolate chips
1/4 c. heavy cream
Make pound cake: Preheat oven to 325 °. Butter a 9 by -by-5 ″ -inch loaf pan.In a medium bowl, whisk together flour, oats, salt, and baking powder.
In a large bowl, using an electric mixer, whisk butter and sugar until pale and fluffy, for about 5 minutes. He won the vanilla. Add eggs, each separately, and hit well between each addition. Add half of the flour mixture, and whisk until mixed. Add sour cream and remaining flour mixture, and whisk until just mixed. Add ½ chocolate chips, peanut butter chips, chips and pastries.
Scrape the mixture into a prepared, smooth top skillet with a spoon. Bake until the toothpicks in the center are clean and the surface is golden, about 70 to 80 minutes. Let it cool completely.
Prepare chocolate: In a microwave-safe bowl, mix chocolate chips and heavy cream. Microwave until it melts. Stir the mixture. Sprinkle over the pound cake and sprinkle the cake with more oatmeal, peanut butter chips, chips and small pastries.
Leave it in the refrigerator for 20 minutes before cutting.