In a bowl mix 2 cups tour, 1 cup sugar, 1 tablespoon cocoa powder, and 1 teaspoon each baking powder and baking soda. In another bowl with a mixer mix 2 eggs, 4 tablespoons softened butter, cut in little pieces, 1 teaspoon vanilla, and 1-1/2 cups plain yogurt and then beat in the melted chocolate. Add the wet ingredients to the dry ones and add 1 cup chocolate morsels, large or small. Turn the batter into the pan and bake the cake in the middle of the oven for 45 minutes. The cake will pull away slightly from the side of the pan. Let the cake cool for 30 minutes, remove the side of the pan, and invert the cake onto a plate, removing the bottom of the pan. I make this cake in a springform tube pan with a scalloped bottom, and so it has a lovely scalloped top when it is turned out. If you own one of those fancy cake-decorating kits that come with a pastry nail and dozens of tubes you will never use because you cant figure out what they do, for this occasion you might produce some passable-looking roses and scatter them among the scallops, connecting them with green leaves. (Leaves are easy compared to roses.) The result is eccentric looking in a sort of demented Victorian way, but this cake is a hit with children who do not mind an un-iced cake if it has tons of sugar roses. (A good rule for any birthday party is: a rose for every child.) pc 143