Eggnog gives this ‘cake-mix-easy’ chocolatecake and its frosting a festive touch of flavor.
Recipe: Chocolate EggnogCake
2 ounces semisweet chocolate 1 (18.25-ounces) package German chocolate cake mix 1 cup commercial eggnog 1/3 cup brandy or water 1/4 cup vegetable oil 3 large eggs 2 teaspoons vanilla extract 1/2 teaspoon ground nutmegCreamy Eggnog Frosting:1/2 cup butter, softened 3 1/2 to 4 cups powdered sugar, sifted 3 to 4 tablespoons commercial eggnog 2 teaspoons brandy or vanilla extract Ground nutmeg, for garnish (optional)
Preheat the oven to 350°F (175°C).Grease and flour a 13 x 9 x 2-inch pan. Set aside.
Grate 1 tablespoon of the chocolate andset aside.
Chop remaining chocolate into smallerpieces, place in a glass measure or small bowl and melt in themicrowave at HIGH power for 1 minute. Allow to chocolate to seta few minutes, then stir to melt completely.
In a large mixing bowl, beat cake mix,eggnog, brandy, oil, eggs, vanilla, nutmeg, and melted chocolatefor 3 minutes. Pour batter into prepared baking pan.
Bake for 35 to 40 minutes or until testeddone with a wooden pick inserted in center comes out clean. Coolcake in pan on wire rack for 10 minutes. Remove cake from panand cool completely on wire rack before frosting.
Frost sides and top of cake with CreamyEggnog Frosting. Sprinkle with reserved grated chocolate andground nutmeg.
For Creamy Eggnog Frosting: In a largemixing bowl combine the butter, powdered sugar, eggnog and brandyor vanilla extract. Using an electric mixer at medium speed,beat until mixture is light and fluffy, adding more powderedsugar or eggnog as necessary to obtain a spreadable consistency.
Makes 12 servings.
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