Chocolate eggnog pudding cake

Yield: 12 servings

Measure Ingredient
1 pack Swiss chocolate or milk chocolate cake mix; (no pudding incl.)
4 Eggs
2 cups Eggnog, canned
2 cups Eggnog, canned
1 teaspoon Nutmeg, grated
½ cup Corn oil
2 packs Instant vanilla pudding mix
(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.

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