cups semi sweet chocolate morsels, divided
tbsp baking powder
cups packed light brown sugar
cup butter, softened
large eggs, room temp
Preheat oven to 350. Grase and flour 10 inch bundt pan. Microwave 1 1/2 cups morsels in medium uncovered microwave safe bowl on high for 1 minute. Stir. If necessary microwave an additional 10 seconds. Stirring until morsels are melted. Cool to room temperature. Combine flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mix alternately with milk. Spoon into prepared Bundt pan. Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 30 min. Invert cake onto wire rack to cool completely. Microwave remaining morsels in heavy duty plastic bag on high power for 45 seconds; knead bag. Microwave at additional 10-15 second intervals until melted. Knead until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.