Peerless chocolate cake

8 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2 ounces Unsweetened chocolate
¼ pounds Butter
1½ cup Sugar
2 Eggs
2 teaspoons Vanilla
2 cups Cake flour
1½ teaspoon Baking soda
½ teaspoon Salt
1 cup Ice water
Portsmouth Frosting
5 tablespoons Melted butter
½ cup Heavy cream
1 tablespoon Vanilla or rum
5 cups Powdered sugar

Directions

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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