Preheat oven to 350 °F. Grease Bundt cake pan or angel food cake pan.
Whip 2 sticks butter and 1½ cups white granulated sugar and ½ cup brown sugar together. Add 6 large eggs, 2 tsp. vanilla extract, and ½ cup HERSHEY Syrup. Blend until smooth.
Next add ½ cup cocoa powder, 2½ cups all purpose flour, and 1 tsp. baking powder. Blend again until smooth.
Cut ¾ cup HERSHEY Drop Candies in half and fold candies into batter.
Pour batter in greased pan and bake for 40-50 minutes or until a toothpick comes out clean. NOTE: the middle may stay wetter than the outer edges because of all the chocolaty goodness. Make sure the outer side is done first. The middle will solidify once cool, so make sure you don't over bake.