Claim Jumper Carrot Cake Recipes

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CLAIM JUMPER'S CHOCOLATE MOTHERLODE CAKE



Claim Jumper's Chocolate Motherlode Cake image

This recipe comes from the Claim Jumper Restaurant in Colorado. We ate there several years ago and my daughter loved this cake. Definitely something for the serious chocolate lover.

Provided by kmdipaolo

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

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

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.

CLAIM JUMPER POT ROAST



Claim Jumper Pot Roast image

Make and share this Claim Jumper Pot Roast recipe from Food.com.

Provided by Iron Woman

Categories     Yam/Sweet Potato

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

12 ounces chuck roast (cooked and cut into 1-inch squares)
3 ounces carrots, roasted
2 1/2 ounces turnips, roasted
2 1/2 ounces sweet potatoes, roasted
5 ounces onions, roasted
6 ounces herb gravy
4 ounces beef stock or 4 ounces beef au jus sauce
2 1/2 ounces olive oil
1 ounce garlic, chopped
3/4 ounce shallot, chopped
1/2 ounce fresh herb, chopped (thyme, rosemary, oregano)
1 cup beef stock or 1 cup beef au jus sauce
1 1/2 cups beef gravy

Steps:

  • For gravy:
  • Place the olive oil in a sauce pot and heat. Add the garlic, shallots and fresh herbs. Simmer until the garlic turns to a golden brown.
  • Add the beef stock and beef gravy and simmer for 5 minutes.
  • For roast:
  • Roast the vegetables ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender.
  • Place the cubed roast into a heated skillet and add the carrot, turnip, sweet potato and onion.
  • Add the herb gravy and the au jus, cover and simmer for 5 minutes. Scoop the mashed potato into the center of a dish.
  • Place the meat and vegetables around the mashed potato and top with the sauce. Garnish with a rosemary sprig and serve with buttermilk biscuits.

Nutrition Facts : Calories 1287.3, Fat 82, SaturatedFat 23.6, Cholesterol 126.1, Sodium 5887.4, Carbohydrate 86.7, Fiber 6.7, Sugar 8.4, Protein 52.4

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