Chocolate Eggnog Pudding Cake

1. *Milk chocolatei cake mix without pudding included can be used here.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine cake mix, eggs, eggnog, oil, pudding mix, and nutmeg.
4. Beat with an electric mixer on medium speed 2 minutes.
5. Turn batter into a well-greased 12-cup bundt pan. Bakei 60-65 minutes, or until a cake tester inserted in center comes out clean.
6. Let cake cool in pan 20 minutes, then invert into a wire rack to let cool completely.
7. When cool, frost with Eggnogi butter Creami Frosting.
8. EGGNOG butter CREAM FROSTING: Directions: In a medium saucepan, bring eggnog and nutmeg to a boil over medium-high heat.
9. Reducei heat to medium-low and simmer stirring occasionally, until eggnog is reduced to 1/2 cup, about 1/2-hour.
10. Remove from heat and let cool completely.
11. In a medium bowl, combine reduced eggnog, butter, and powdered sugar.
12. Beat with an electric mixer on high speed until light and fluffy.
13. Use immediately to frost cooled cake.
14. Source: 365 Great chocolate Desserts by: Natalie Haughton.
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