I agree with many of the previously posted thoughts including that it's never a bad time to brew a porter. My choice would be to up the chocolate malt a bit. A pound might be too much if you keep all of the black patent so cutting the bp back to 1/4 lb is a thought. Like WesleyS I also prefer using a blend of crystal as the 120L by itself can be a little sharp. You could try a similar approach in the crystal as with the dark malts and perhaps use 8 oz of 55L and 4-6 oz of the 120L. Whichever way you go it's going to be a good porter.
The torrified wheat has lots of convertable starch content. The torrified wheat to me, and I have only used it in bitters & pale ales, gives a subtle toasty/grainy flavor note. If you do deiced to use it I would go with a whole pound since a small amount is probably just going to be lost in the mix and use it to replace a pound of pale malt in the grist.
