---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Eggnog Pudding Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
       1 pk Swiss chocolate cake mix
            =without pudding/18 oz
       4    Eggs
       2 c  Canned eggnog
     1/2 c  Corn oil
       2 pk Inst. vanilla pudd.& pie mix
            ; 3-1/2 oz each
       1 ts Nutmeg; grated
            Eggnog butter cream
            -frosting:
       2 c  Canned eggnog
       1 ts Nutmeg; grated
       4 tb Butter; softened
       2 c  Powdered sugar
  
   FOR CAKE:
   *Milk chocolate cake mix without pudding included can be
   used here. Preheat oven to 350 degrees.  In a large bowl,
   combine cake mix, eggs, eggnog, oil, pudding mix, and
   nutmeg.  Beat with an electric mixer on medium speed 2
   minutes.  Turn batter into a well-greased 12-cup bundt pan.
   Bake 60-65 minutes, or until a cake tester inserted in
   center comes out clean.  Let cake cool in pan 20 minutes,
   then invert into a wire rack to let cool completely.  When
   cool, frost with Eggnog Butter Cream Frosting.
   
   EGGNOG BUTTER CREAM FROSTING:
   Directions:  In a medium saucepan, bring eggnog and nutmeg
   to a boil over medium-high heat.  Reduce heat to medium-low
   and simmer stirring occasionally, until eggnog is reduced
   to 1/2 cup, about 1/2-hour.  Remove from heat and let cool
   completely.
   In a medium bowl, combine reduced eggnog, butter, and
   powdered sugar. Beat with an electric mixer on high speed
   until light and fluffy.  Use immediately to frost cooled
   cake.  Source:  365 Great Chocolate Desserts by:  Natalie
   Haughton.
  
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