Chocolate Eggnog Pudding Cake
1 pk Swiss chocolate cake mix
4 Eggs
2 cups Canned eggnog
1/2 cup Corn oil
2 pk Inst. vanilla pudding mix ; 3-1/2 oz each
1 tsp. Nutmeg, grated
Eggnog butter cream
Frosting:
2 cups Canned eggnog
1 tsp. Nutmeg, grated
4 tbsp. butter, softened
2 cups powdered sugar
1. *Milk chocolate cake mix without pudding included can be used here.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine cake mix, eggs, eggnog, oil, pudding mix, and nutmeg.
4. Beat with an electric mixer on medium speed 2 minutes.
5. Turn batter into a well-greased 12-cup bundt pan. Bake 60-65 minutes, or until a cake tester inserted in center comes out clean.
6. Let cake cool in pan 20 minutes, then invert into a wire rack to let cool completely.
7. When cool, frost with Eggnog Butter Cream Frosting.
8. EGGNOG butter CREAM FROSTING: Directions: In a medium saucepan, bring eggnog and nutmeg to a boil over medium-high heat.
9. Reduce heat to medium-low and simmer stirring occasionally, until eggnog is reduced to 1/2 cup, about 1/2-hour.
10. Remove from heat and let cool completely.
11. In a medium bowl, combine reduced eggnog, butter, and powdered sugar.
12. Beat with an electric mixer on high speed until light and fluffy.
13. Use immediately to frost cooled cake.
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