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Chocolate Eggnog Cake with Eggnog Buttercream Frosting

Chocolate Eggnog Cake with Eggnog Buttercream Frosting is a home-style recipe. Serves 20. Vegetable cooking spray for misting the pan Flour for dusting the pan 2 ounces semisweet chocolate 18 1/4 ounces plain German chocolate cake mix -- (1 package) 1 cup eggnog 1/3 cup brandy -- or water 1/4 cup...

Illustrative photo

Ingredients

• Flour for dusting the pan
• 2 oz

Method (preview)

1. 1

   Vegetable cooking spray for misting the pan

2. 2

   Eggnog Buttercream Frosting** -- (recipe follows)

3. 3

   [1/2 cup/1 stick]

4. 4

   Place a rack in the center of the oven and heat the oven to 350 degrees F.

5. 5

   Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl.

6. 6

   Microwave for 1 minute at high power.

7. 7

   Stir to melt any remaining lumps.

8. 8

   Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.

9. 9

   Blend with an electric mixer on low peed for 30 seconds.

10. 10

    Stop the machine and scrape down the sides of the bowl with a rubber spatula.

11. 11

    Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.

12. 12

    The batter should look well combined.

13. 13

    Pour the batter into the prepared pan, smoothing it out with the rubber spatula.

14. 14

    Place the pan in the oven.

15. 15

    Bake the cake until it springs back when lightly pressed with your finger, for 38 to 42 minutes.

16. 16

    Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

17. 17

    Run a sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, for 20 minutes.

18. 18

    Meanwhile, prepare the frosting.

19. 19

    Spread the frosting over the top and sides of the cooled cake, using smooth, clean strokes.

20. 20

    Sprinkle the top lightly with the reserved grated chocolate and with a little nutmeg if desired.

21. 21

    Slice and serve.

22. 22

    Store the cake covered with aluminum foil or plastic wrap at room temperature for 3 days or in the refrigerator for up to 1 week.

23. 23

    Or freeze it, wrapped in foil, for up to 6 months.

24. 24

    Thaw the cake overnight in the refrigerator before serving.

25. 25

    Place the butter and 1 cup confectioners' sugar in a large mixing bowl.

26. 26

    Blend with an electric mixer on low speed for 30 seconds to incorporate.

27. 27

    Stop the machine and add the remaining confectioners' sugar, eggnog and brandy.

28. 28

    Increase the speed to medium and beat until light and fluffy, for 1 minute.

29. 29

    Add more confectioners' sugar if the frosting is too runny to spread.

30. 30

    Add a touch more eggnog if it is too stiff.

31. 31

    Garnish with nutmeg, if desired.

32. 32

    Contributed to the FareShare Gazette by Dancer^; 30 January 2004. www.fareshare.net