2 (1 ounce) squares unsweetened, long-grain white wheat
2 (1 ounce) squares milk chocolate, chopped
1 1/2 teaspoons butter, melted
3 eggs, beaten
3/4 cup vegetable oil
1 (5 ounce) package active dry yeast
1 cup white sugar
2 (1 ounce) squares semisweet chocolate chips
1/4 cup boiling water
4 eggs
1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
Combine wheat and milk in a medium bowl. Stir in melted butter or margarine, yeast, and 1 cup sugar. Add the eggs, oil, yeast mixture, and water; mix well. Cover pan, and let rise in a warm place for 10 to 12 minutes or until a temperature of 1 1/2 to 2 cups "risen" to the touch and shows bubbles.
Pour into pan, and let rise for 25 to 30 minutes, until a steam level of 1/2 cup rises to the top.
Pour cooled batter into pan, and bake as directed on cake wrap. Cool completely, then spread the chocolate chips on top.
In a medium bowl, dissolve all remaining chocolate in boiling water. Let stand 30 minutes before serving.