Hi to you all,
I'm planing on making a simple cake for my family this Thursday as we have kind of a celebration. I already know the ingredients as I made it before. but my question is if I put chocolate chips would they sank in the bottom and get burned. (I use the kind of cans that makes the cake looks like a ring, as there's a hole in the middle of the cake, I'm not sure what it's called)

And these are the ingredients:
1 to 1.5 cup sugar, 4 eggs, vanilla, 1 cup oil, baking powder, 3 cup flour and 1 cup milk

PS: I put it on the top of the stove not in the oven and takes about an hour

So, Will this kind of dough make the chocolate chips sink and get burned? and if this likely to happen how can I fix it within the same ingredients? Or do I have the green light

If you do not want your chocolate chips, or fruits, raisins, nuts, etc. to NOT sink in a cake - you need to toss them with a bit of flour so that they are lightly coated. This will keep any moisture/liquid/etc. from oozing out and causing them to sink to the bottom of the pan during the baking/steaming/cooking process.

My wife makes her version of a tunnel cake in the bundt pan. She uses chocolate chips and they have never sunk to the bottom. A cake batter is usually pretty thick. As long as your chocolate chips aren't mixed with lead, you will be fine.

If I am following what you wrote above about doing this, On top of the stove? On a burner?
I have never heard of baking a cake on top of the stove before. Specially for an hour. The cake pan you described sounds like a bundt pan and they are not a very heavy cake pan and usually have a non stick coating on the inside. Putting a batter into that type of cake pan and then on top of the stove? I'm at a loss here for understanding that aspect of cake baking or stove top cake cooking. Please describe this better. I'm really wondering if I'm getting the right view on this..

That had me too - but some cakes are steamed as well, some done in the crockpot, some done in an electric skillet, some on the stove top - there's always an inventive way to do something.

I have the original NordicWare bundt - it doesn't have any coating on it - I had to season it to use it. Great pan - old and heavy - does a fabulous job. I have a cheaper, thinner one - don't like it as much.

There are some cakes, fruit cakes, breads, etc. that are steamed on the stove top.

First, thanks for your responses and your help.
As I see you're not familiar with this kind of pans, this pan works as the oven, (I make the burner medium-low) the heat inters from the middle and the heat vent from the gaps in the cover. It's like a circulation. I took these shoots for you.
Here's the pan and what's left from a cake I made couple days ago.