Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Swiss chocolate or milk chocolate cake mix; (no pudding incl.) |
| 4 \N | Eggs |
| 2 cups | Eggnog, canned |
| 2 cups | Eggnog, canned |
| 1 teaspoon | Nutmeg, grated |
| ½ cup | Corn oil |
| 2 packs | Instant vanilla pudding mix |
| \N \N | (3 1/2 oz) |
| 1 teaspoon | Nutmeg; grated |
| 4 tablespoons | Butter, softened |
| 2 cups | Powdered sugar |
EGGNOG BUTTER CREAM FROSTING
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:40 1. Preheat oven to 350 F. In a large bowl, combine cake mix, eggs, eggnog, oil, pudding mix, and nutmeg. Beat with an electric mixer on medium 2 mins. Turn batter into a well-greased 12-cup bundt pan.
2. Bake 60 to 65 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 20 mins, then invert onto a wire rack to cool completely. When cool, frost with Eggnog Butter Cream Frosting.
EGGNOG BUTTER CREAM FROSTING
1. In a medium saucepan, bring eggnog and nutmeg to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until eggnog is reduced to ½ cup, about ½ hour.
Remove from heat and let cool completely.
2. In a medium bowl, combine cooled reduced eggnog, butter, and powdered sugar. Beat with an electric mixer on high until light and fluffy. Use immediately to frost cooled cake.