(I grew up eating this cake, it’s simple to make and boy is it ever good!)
1 cup plus 2 tablespoons soft butter or margarine
Grease two 7-inch fluted savarin pans, (small bundts can be used). Sprinkle with fine breadcrumbs. Preheat oven to 400°F.
Sift flour with baking powder. Carefully fold into creamed mixture. Divide batter into 2 equal portions.
Divide chocolate portion between both pans. Lightly blend both mixtures in pans by swirling carefully with a skewer or knife.
Bake 1 to 1-1/4 hours or until skewers inserted in centers of cakes come out clean. Remove cakes from pans; cool on a rack.