CLAIM JUMPER CHOCOLATE MOTHERLODE CAKE AND FROSTING

6 eggs
3 cups sugar
6 tablespoons butter, softened
3 cups vegetable oil
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 teaspoons vanilla extract
6 3/4 cups flour
4 1/2 teaspoons baking powder
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips

Preheat oven to 350 degrees F.

Add ingredients (eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla) one at a time into a mixing bowl mixing well between each.

Sift dry ingredients together (flour, baking powder and soda, salt) and add to the wet ingredients in mixing bowl. Mix well.

Fold the water into the ingredients above.

Pour equally into six 8-inch pans and add 1/2 cup chocolate chips into each pan.

Bake at 350ºF for 25 minutes.

Let cakes cool for 10 minutes on a rack, then remove from pans.

When completely cool, ice with Chocolate Motherlode Frosting (recipe below).

CHOCOLATE MOTHERLODE FROSTING

1 lb fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

Finely chop chocolate.

In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.

Remove pan from heat and add chocolate, whisking until chocolate is melted.

Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides.