Chocolate Motherlode Frosting Food

CLAIM JUMPER'S CHOCOLATE MOTHERLODE CAKE

Steps:

• Add first seven ingredients into a mixing bowl, mixing well in between each ingredient.
• Sift flour, baking powder and soda, and salt and add to mixing bowl.
• Fold the boilingwater into the ingredients in the mixing bowl.
• Mix well.
• Grease and flour six 8" round baking pans.
• Pour batter equally into each of the pans.
• Add 1/2 cup chocolate chips into each pan.
• Bake at 350 degrees 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#109447).
• Coat with nuts if desired.
• Cake will keep for 3 days if covered and chill.
• Serve at room temperature.

CHOCOLATE FROSTING

Steps:

• Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

CHOCOLATE MOTHERLODE FROSTING

Steps:

• 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.