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
Frosting:
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