2 oz. semisweet chocolate
1 package German chocolate cake mix
1 C egg nog
1/3 C water
1/4 C vegetable oil
3 large eggs
1 tsp. vanilla
1/2 tsp. ground nutmeg
Eggnog Buttercream Frosting:
3 Tbl. butter (one stick), at room temperature
3 1/4 - 4 C confectioner's sugar, sifted
3-4 Tbl. egg nog
2 tsp. vanilla extract
1/8 tsp. ground nutmeg, for garnish (optional)
Preheat oven to 350º F.
Grease and flour pans.
Grate chocolate in largest holes of a grater to make 1 Tbl. grated chocolate. Set aside.
Break the remaining chocolate into 5-6 pieces and place in a glass bowl. Microwave on high 1 minute. Stir to melt any remaining lumps.
Place cake mix, egg nog, water, oil, eggs, vanilla, nutmeg, and melted chocolate in a bowl. Blend with electric mixer on low for 30 seconds. Stop and scrape sides of bowl with rubber spatula.
Increase mixer speed to medium for 2 minutes, scraping sides if needed. The batter should be well combined. Pour batter into prepared pans, smoothing out with spatula.
Bake in oven 38-42 minutes or until cake springs back when touched lightly. Cool on wire rack for 10 minutes. Invert onto serving plate, continue to cool for 20 minutes more.
Blend 1 C confectioner's sugar and butter with electric mixer for 30 seconds. Add remaining confectioner's sugar, egg nog, and vanilla.
Increase blender to medium speed and beat until light and fluffy, about 1 min. Add more sugar if too thin or egg nog if too stiff.
Ice cake; garnish with nutmeg, if desired.