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    CHOCOLATE EGGNOG PUDDING CAKE


    Source of Recipe


    A BOOK CALLED 365 GREAT CHOCOLATE DESSERTS


    List of Ingredients


    • 1 PKG. CHOCOLATE CAKE MIX (WITHOUT PUDDING ADDED)
    • 4 EGGS
    • 2 CUPS DAIRY EGGNOG
    • 1/2 CUP CORN OIL
    • 2 PKGS. (3 1/2 OZ.) INSTANT PUDDING MIX
    • 1 TEASPOON GRATED NUTMEG
    • EGGNOG BUTTER CREAM FROSTING (RECIPE BELOW)


    Instructions


    1. PREHEAT OVEN TO 350 DEGREES.IN A LARGE BOWL COMBINE CAKE MIX, EGGS, EGGNOG, OIL, PUDDING MIX,, AND NUTMEG. BEAT WITH ELECTRIC MIXER ON MEDIUM SPEED 2 MINUTES. TURN BATTER INTO A WELL-GREASED TUBE PAN.
    2. BAKE 60 TO 65 MINUTES, OR UNTIL CAKE TESTER INSERTED IN MIDDLE COMES OUT CLEAN.
    3. LET COOL IN PAN FOR 20MINUTES, THEN TURN ONTO WIRE RACK AND COOL COMPLETELY.
    4. WHEN COOL, FROST WITH EGGNOG BUTTER CREAM FROSTING.
    5. EGGNOG BUTTER CREAM FROSTING:2 CUPS DAIRY EGGNOG, 1 TEASPOON GRATED NUTMEG, 4 TABLESPOONS BUTTER, (SOFTENED) 2 CUPS POWDERED SUGAR.
    6. IN A MEDIUM SAUCEPAN BRING EGGNOG AND NUTMEG TO A BOIL OVER MEDIUM HEAT. REDUCE HEAT TO MEDIUM LOW AND SIMMER UNTIL EGGNOG IS REDUCED TO 1/2 CUP, ABOUT 1/2 HOUR. REMOVE FROM HEAT AND COOL COMPLETELY.
    7. IN MEDIUM BOWL COMBINE COOLED REDUCED EGGNOG, BUTTER, AND POWDERED SUGAR. BEAT WITH ELECTRIC MIXER ON HIGH SPEED UNTIL LIGHT AND FLUFFY.
    8. USE IMMEDIATELY TO FROST COOLED CAKE.
 

 

 

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