1 pk Swiss chocolate or milk 1/2 c Corn oil
— chocolate cake mix; (no 2 pk Instant vanilla pudding mix
— pudding incl.) (3 1/2 oz)
4 Eggs 1 ts Nutmeg; grated
2 c Eggnog, canned
———————EGGNOG BUTTER CREAM FROSTING———————
2 c Eggnog, canned 4 tb Butter, softened
1 ts Nutmeg, grated 2 c Powdered sugar
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
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 1/2 cup, about 1/2 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.