• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Peerless Chocolate Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 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


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

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.

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