Shelly's Recipe

MOTHERLODE CHOCOLATE CAKE AND FROSTING

Category: Cakes

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

Preheat oven to 350. Add first 6 ingredients one at a time into a mixing bowl mixing well between each. Sift dry ingredients 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 for 25 minutes. Let cakes cool for 10 minutes on a rack, then remove from pans. When completely cool, ice with Motherlode Chocolate Frosting.

Chocolate Motherlode Frosting
1 lb fine-quality semisweet chocolate
1 cup heavy cream
2 tbsp sugar
2 tbsp 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.