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Name: Peerless Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 ts Baking soda; Portsmouth Frosting; 1 1/2 c Sugar; 1/2 ts Salt; 2 c Cake flour; 5 c Powdered sugar; 1/4 lb Butter; 1 tb Vanilla or rum; 1 c Ice water; Stephen Ceideburg; 1/2 c Heavy cream; 2 ts Vanilla; 2 oz Unsweetened Chocolate; 2 Eggs; 5 tb Butter melted

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INGREDIENTS

1 1/2 ts Baking soda
Portsmouth Frosting
1 1/2 c Sugar
1/2 ts Salt
2 c Cake flour
5 c Powdered sugar
1/4 lb Butter
1 tb Vanilla or rum
1 c Ice water
Stephen Ceideburg
1/2 c Heavy cream
2 ts Vanilla
2 oz Unsweetened Chocolate
2 Eggs
5 tb Butter ; melted

Servings

INSTRUCTIONS

Preheat oven to 350 degrees F. Butter an lightly flour two 8-inch round cake pans. Melt the chocolate in a small bowl over simmering water; set aside to Cool. Cream the butter; slowly beat in the sugar, and beat until light. Add the eggs and the vanilla, mixing well. Add the chocolate and combine thoroughly. Mix together the flour, baking soda and salt; add to the butter mixture and blend. Add the ice water and beat until smooth. Divide batter between prepared pans and bake for 25 to 30 minutes, or until a cake tester comes out clean when inserted in the center of each cake. Cool in pans for 6 minutes, then turn out of pans and cool on racks. Frost with Portsmouth Frosting. PER SERVING: 590 calories, 4 g protein, 98 g carbohydrate, 22 g fat (13 g saturated), 93 mg cholesterol, 374 mg sodium, 1 g fiber. PORTSMOUTH FROSTING Mix together the butter, cream and vanilla in a bowl. Slowly beat in the sugar until thick and creamy and easy to spread. Use to fill and frost Peerless Chocolate Cake. Yields about 2 cups. Marion Cunningham writing in the San Francisco Chronicle, 3/24/93. Posted by Stephen Ceideburg

NOTES

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Peerless Chocolate Cake

1 1/2 ts Baking soda
 Portsmouth Frosting
1 1/2 c Sugar
1/2 ts Salt
2 c Cake flour
5 c Powdered sugar
1/4 lb Butter
1 tb Vanilla or rum
1 c Ice water
 Stephen Ceideburg
1/2 c Heavy cream
2 ts Vanilla
2 oz Unsweetened Chocolate
2 Eggs
5 tb Butter melted

Preheat oven to 350 degrees F. Butter an lightly flour two 8-inch round  cake pans.    Melt the chocolate in a small bowl over simmering water; set aside to Cool.    Cream the butter; slowly beat in the sugar, and beat until light. Add the  eggs and the vanilla, mixing well. Add the chocolate and combine  thoroughly.    Mix together the flour, baking soda and salt; add to the butter mixture and  blend. Add the ice water and beat until smooth.    Divide batter between prepared pans and bake for 25 to 30 minutes, or until  a cake tester comes out clean when inserted in the center of each cake.  Cool in pans for 6 minutes, then turn out of pans and cool on racks. Frost  with Portsmouth Frosting. PER SERVING: 590 calories, 4 g protein, 98 g  carbohydrate, 22 g fat (13 g saturated), 93 mg cholesterol, 374 mg sodium,        1 g  fiber.    PORTSMOUTH FROSTING Mix together the butter, cream and vanilla in a bowl.  Slowly beat in the sugar until thick and creamy and easy to spread.    Use to fill and frost Peerless Chocolate Cake.    Yields about 2 cups.    Marion Cunningham writing in the San Francisco Chronicle, 3/24/93.    Posted by Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (447g)
Recipe Makes: 8 Servings

Calories: 1616
Calories from Fat: 628 (39%)

Amt Per Serving		% DV

	Total Fat 69.7g	93 %
	Saturated Fat 41.2g	206 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 3.4g
Cholesterol 354.2mg		109 %
Sodium 558.6mg		19 %
Potassium 705.9mg		19 %
Total Carbohydrate 242.9g		71 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 231.3g
Protein 25.5g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1616

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