Chocolate Eggnog Pudding Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Eggnog Pudding Cake
Categories: Cakes, Chocolate
Yield: 12 servings

1 pk Swiss chocolate cake mix
=without pudding/18 oz
4 Eggs
2 c Canned eggnog
1/2 c Corn oil
2 pk Inst. vanilla pudd.& pie mix
; 3-1/2 oz each
1 ts Nutmeg; grated
Eggnog butter cream
-frosting:
2 c Canned eggnog
1 ts Nutmeg; grated
4 tb Butter; softened
2 c Powdered sugar

FOR CAKE:
*Milk chocolate cake mix without pudding included can be
used here. Preheat oven to 350 degrees. 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:
Directions: 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. Source: 365 Great Chocolate Desserts by: Natalie
Haughton.

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