6 tbsp. sugar
3 tbsp. unsweetened cocoa
1 1/2 tbsp. water

Blend sugar and cocoa in heavy saucepan. Stir in water. Bring to simmer, stirring until smooth. Simmer 3 minutes. Cool.

1/2 c. butter
2 eggs
1 1/2 c. flour
1/4 tsp. salt
1/2 c. sweet chocolate chips
1 c. sugar
1 tsp. vanilla
1 tsp. baking powder
1/2 c. milk
1/8 tsp. baking soda

Preheat oven to 350 degrees. Butter and flour 9 x 5 inch loaf pan. Cream 1/2 cup butter in bowl until fluffy. Gradually beat in sugar. Beat in eggs, one at a time. Blend in vanilla. Sift flour, baking powder and salt. Add to batter alternately with milk. Fold in chocolate chips. Turn 1/3 batter into pan, spreading higher at sides.

Divide remaining batter in half. Blend half into cooled cocoa mixture with baking soda. Spoon over batter in pan and spread, leaving 1/2 inch border at edges. Top with remaining light batter. Bake 65-70 minutes. Cool in pan 10 minutes. Invert onto rack.