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Chocolate Egg Nog Cake Recipe

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This recipe for Chocolate Egg Nog Cake, by , is from The Mueller Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Jones


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 350 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.




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