1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.
2. Beat butter, sugar and vanilla in large bowl until well blended. Add eggs; beat well. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture. Pour 4 cups batter into prepared pan. Stir topping and remaining 1/4 teaspoon baking soda into remaining batter. Spoon over vanilla batter. Sprinkle chocolate chips over surface.
3. Bake 50 minutes or until wooden pick inserted in center comes out almost clean. Cool 10 minutes, remove from pan to wire rack. Glaze with CHOCOLATE DRIZZLE. 12 to 16 servings.
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds or until chocolate is melted and mixture is smooth when stirred.