Preheat oven to 350. Grease and flour 2 9-inch round cake pans.
Combine the flour, baking pulverize, baking tonic, and salt in a
medium bowlful. Beat the butter in a mixer bowl till creamy. Gradually
beat in the sugar till light and fluffy. Beat in the egg, one at a
time, beating after each plus. Beat in the melted chocolate and
vanilla. At low upper, add the dry ingredients alternately with the
sour drub, beginning and ending with dry ingredients. Stir in the
hot weewee: beat at low speed just until blended. The batter will be
cut.
Pour the batter into the prepared pans. Bake for 30 to 35
transactions, until a toothpick inserted in the center comes out cleanse.
Cool in pans on wire racks for 10 proceedings. Unmold and cool
completely. Fill and frost cake when entirely cooled.