The best delicious Chocolate Eggnog Pudding Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Eggnog Pudding Cake recipe today!
Hello my friends, this Chocolate Eggnog Pudding Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Eggnog Pudding Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Eggnog Pudding Cake.
What Makes This Chocolate Eggnog Pudding Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Eggnog Pudding Cake.
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1 pk Swiss chocolate or milk 1/2 c Corn oil
— chocolate cake mix; (no 2 pk Instant vanilla pudding mix
— pudding incl.) (3 1/2 oz)
4 Eggs 1 ts Nutmeg; grated
2 c Eggnog, canned
———————EGGNOG BUTTER CREAM FROSTING———————
2 c Eggnog, canned 4 tb Butter, softened
1 ts Nutmeg, grated 2 c Powdered sugar
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:40 1. Preheat oven to 350 F. In a large bowl,
combine cake mix, eggs, eggnog, oil, pudding mix, and nutmeg. Beat
with an electric mixer on medium 2 mins. Turn batter into a
well-greased 12-cup bundt pan.
2. Bake 60 to 65 mins, or until a cake tester inserted in center
comes out clean. Let cake cool in pan 20 mins, then invert onto a
wire rack to cool completely. When cool, frost with Eggnog Butter
Cream Frosting.
EGGNOG BUTTER CREAM FROSTING
1. 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.
2. In a medium bowl, combine cooled reduced eggnog, butter, and
powdered sugar. Beat with an electric mixer on high until light and
fluffy. Use immediately to frost cooled cake.
Yields
12 servings
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