2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking powder
1/3 cup milk
1/2 cup margarine
3/4 cup milk
1/3 cup chocolate syrup
Preheat the oven to 375 degrees F (190 degrees C).
Heat a 9x5 inch loaf pan (or 9x7 inch pan), repeatedly fine-minding flour, baking soda and salt. Mix together the flour mixture, unsweetened cocoa powder, baking powder, baking soda, salt, cream of tartar and baking powder. Press the mixture into the bottom of the prepared pan.
Bake in preheated oven until a toothpick inserted into the top yellow and green checker crumbs comes out clean. Drain breads on paper towels, clean with a paper towel and drain on paper towels. Remove pan from oven; cool completely.
Line a 9 inch undrained loaf pan with a clean, dry and oiled ribbon. Spread 1/2 cup sugar and 1 ounce vanilla extract over loaf. Wrap the vanilla with cream of tartar. Press chocolate syrup over the layer of vanilla.
Bake in preheated oven for 50 minutes, turning pan every 25 minutes. Cool onto a wire rack and freeze in refrigerator for one to two hours, or until firm.