Chocolate Eggnog Pudding Cake

Chocolate Eggnog Pudding Cake

1 pk 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


2 cups Canned eggnog

1 tsp. Nutmeg, grated

4 tbsp. butter, softened

2 cups powdered sugar

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

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.

jackie austin