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Ingredients
| eggs: 6 |
| granulated sugar: 3 cups |
| salted butter: 6 Tbl (softened) |
| vegetable oil: 3 cups |
| unsweetened cocoa powder (sifted): 1 1/2 cups |
| buttermilk: 1 1/2 cups |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 6 3/4 cups |
| baking powder: 4 1/2 tsp |
| baking soda: 4 1/2 tsp |
| salt: 3/4 tsp |
| water: 3 cups (boiling) |
| milk chocolate chips: 3 cups |
Claim Jumper's Chocolate Motherlode Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
10 serving(s)
Tags
- 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 (Chocolate Motherlode Frosting).
- Coat with nuts if desired.
- Cake will keep for 3 days if covered and chill.
- Serve at room temperature.