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. —–