Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan. In medium bowl, beat ½ cup butter and the granulated sugar with electric mixer on medium speed. Beat in eggs one at a time. Stir in yoghurt and vanilla; set aside.

In another medium bowl, mix 2 cups flour, the baking soda and baking powder. Add flour mixture to yoghurt mixture; mix until well blended. Stir in ½ cup chocolate chips.

In medium bowl, beat ¼ cup butter, the brown sugar, ½ cup flour and the cocoa until well blended. Stir in ¼ cup chocolate chips; mixture will be crumbly.

Place half of topping mixture in bottom of pan. Spread half of batter over topping. Sprinkle with remaining topping mixture; spread with remaining batter. Bake 35 to 40 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before serving.

Makes 16 servings.

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