Comments on: Portillo’s chocolate cake – a scam?

By: FOODIE:)

FOODIE:) — Thu, 24 Mar 2011 20:59:23 +0000

TESTING IT OUT TONIGHT. LET YOU ALL KNOW IF ITS THE REAL DEAL:)

By: kweed

kweed — Tue, 15 Jun 2010 21:58:54 +0000

I got this recipe long ago from a friend who used to work there. The recipe above is correct but left out one important step- my friend said you have to use ICE water. I don’t know why but that is the only way I make it and it rocks.

By: Dina

Dina — Fri, 18 Sep 2009 19:04:44 +0000

I’m craving Portillo’s chocolate cake right now which is how I discoverd your post. In my crave-addled brain, I obviously can’t spell or properly punctuate!

By: Dina

Dina — Fri, 18 Sep 2009 19:03:24 +0000

I was in the drive-thru at the downtown Chicago Portillo’s and I saw an employee carry out to the trash a HUGE opaque garbage bag filled with nothing but empty cake mix boxes. This is not me relaying what “my hairdressers cousin’s next door neighbor heard about from a guy who’s uncle used to work at Portillo’s”. I saw this with my own eyes. Since I’d heard that mayo is the secret ingredient in Portillo’s chocolate cake (which I love love love), I came to realize that it is just just good old Duncan or Betty with mayo in place of the vegetable oil.

By: Nina

Nina — Mon, 08 Oct 2007 07:21:18 +0000

You can upgrade the recipe by using an aoili or fresh mayo (to get a buttery rich flavour). Replace the water with orange liquor or a muscato. Bake it for 45 minutes in a bundt pan and glaze it with a simple vanilla glaze (water, sugar, vanilla) while it’s still warm.