| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
oz |
Unsweetened chocolate |
| 1/4 |
lb |
Butter |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 2 |
c |
Cake flour |
| 1 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Ice water |
|
|
Portsmouth Frosting |
| 5 |
tb |
Melted butter |
| 1/2 |
c |
Heavy cream |
| 1 |
tb |
Vanilla or rum |
| 5 |
c |
Powdered sugar |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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