Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.
In small bowl, combine water, cocoa powder, brown sugar and 1-1/2 teaspoons baking soda; set aside. In medium bowl, with wire whisk, combine flour, baking powder, salt and remaining 1/4 teaspoon baking soda; set aside.
In large bowl, with electric mixer, beat Country Crock® Spread with granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla, scraping sides occasionally. On low speed, alternately beat in flour mixture and sour cream just until blended, beginning and ending with flour mixture. Remove 1 cup cake batter and stir into cocoa mixture. Spoon 1/3 cup cake batter into prepared pan. Gently spoon in 1/2 of the cocoa batter over the cake batter, then gently spoon 1/2 of the remaining cake batter over the cocoa batter. Top with remaining cocoa batter, then remaining cake batter. With butter knife, gently swirl to marble; spread top to smooth.
Bake 55 minutes or until toothpick inserted in center comes out clean.On wire rack, cool 30 minutes; remove from pan and cool completely.
For glaze, microwave cream and corn syrup in microwave safe bowl at HIGH until very hot. Stir in remaining 1/4 teaspoon vanilla. Add chocolate chips and let stand until chips are melted, about 5 minutes. Stir until blended. Cool, then drizzle over cake.