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Pudding: Chocolate Eggnog Pudding Cake

Source of Recipe

365 Great Chocolate Desserts


List of Ingredients

1 package Swiss chocolate cake mix (no pudding in mix)
4 eggs
2 cups canned eggnog
1/2 cup corn oil
8 ounces vanilla pudding mix
1 teaspoon nutmeg, grated

BUTTERCREAM:
2 cups canned eggnog
1 teaspoon nutmeg, grated
4 tablespoons butter, softened
2 cups powdered sugar


Recipe

Preheat oven to 350ºF. In a large bowl, combine cake mix, eggs, eggnog, oil, pudding mix, and nutmeg. Beat with an electric mixer on medium speed 2 minutes. 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. Let cake cool in pan 20 minutes, then invert into a wire rack to let cool completely. When cool, frost with Eggnog Butter Cream Frosting.

EGGNOG BUTTER CREAM FROSTING: 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. In a medium bowl, combine reduced eggnog, butter, and powdered sugar. Beat with an electric mixer on high speed until light and fluffy. Use immediately to frost cooled cake.