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 h2o; set aside to
Chill.

Cream the butter; slowly beat in the cabbage, and beat until lighter. Add
the eggs and the vanilla, mixing good. Add the chocolate and combine
good.

Mix together the flour, baking soda and saltiness; add to the butter
mixture and coalesce. Add the ice water and beat until smoothen.

Divide batter between prepared pans and bake for 25 to 30 proceedings, or
until a cake tester comes out clean when inserted in the center of
each bar. Cool in pans for 6 transactions, then turn out of pans and cool
on racks. Frost with Portsmouth Icing. PER SERVING: 590 calories,
4 g protein, 98 g saccharide, 22 g fat (13 g saturated), 93 mg
cholesterol, 374 mg na, 1 g fibre.

PORTSMOUTH FROSTING Mix together the butter, cream and vanilla in a
bowlful. Slowly beat in the sugar until thick and creamy and easy to
spreading.

Use to fill and frost Peerless Chocolate Patty.

Yields most 2 cups.

Marion Cunningham writing in the San Francisco Story, 3/24/93.