Use heavy mixer. I omit the sauce over the cake as it makes it too rich.

Cake
3½	C	Flour
3	C	Sugar
1½	C	Plain yogurt
1½	C	Butter
5		Eggs
1	tsp	Vanilla
3/4	tsp	Soda
3/4	tsp	Salt
1½	tsp	Lemon peel

• Combine all of cake ingredients. Beat 3 minutes to mix well.

Chocolate Sauce
6	squares	Semi-sweet chocolate
9	tbsp	Water
1/4 + 1/8	C	Sugar
3	tbsp	Butter
1	big bar	Hershey almond milk chocolate candy
1	small bar	Hershey almond milk chocolate candy

• Melt semi-sweet chocolate in water. Add sugar. Boil gently, stirring constantly, till thickened, about 5 to 6 minutes. Remove from heat. Add butter, let cool to lukewarm.

• In bowl combine 3 cups batter, 1/2 cup chocolate sauce. Cut candy bars into 1/2" and 1/4" pieces. They must be large to stand cooking. Add to chocolate batter.
• Spread 1/2 plain batter in greased and floured bundt pan or angel food pan. Then alternate spoonfuls of flavored batter and plain. Be generous with the spoonfuls.
• Bake 350° for 1½ to 2 hours. "Watch out" it is easy to underbake or overbake. Test with toothpick. Cool 15 minutes then invert pan onto cake plate and cool completely.
• Warm up rest of the sauce and drizzle over top of the cake.