Eggplant Pudding Cake Recipe
Ingredients
| Yellow cake mix package | 15 Ounce (2 Layer Slice) | |
| Vanilla instant pudding and pie filling | 3 2⁄5 Ounce (1 Package) | |
| Eggs | 4 | |
| Sour cream | 1 Cup (16 tbs) (0.5 Pint) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Grated egg plant | 2 Cup (32 tbs), peeled | |
| Nutmeg | 1⁄2 Teaspoon | |
| Cinnamon | 1⁄4 Teaspoon | |
| Cloves | 1⁄8 Teaspoon | |
| Salt | 1⁄8 Teaspoon |
Directions
Combine all ingredients in a large mixing bowl.
Blend, then beat at medium speed of electric mixer for 4 minutes.
Pour into a greased and floured fluted tube pan.
Bake at 350 degrees for 1 hour 10 minutes, or until cake tests done.
Do not underbake.
Cool in pan 15 min.
Remove from pan & finish cooling on rack.
Sprinkle with sifted powdered sugar, if desired.
Note:For mellowing of flavors, cover & store overnight.
Do not use cake mix which has pudding added.
Blend, then beat at medium speed of electric mixer for 4 minutes.
Pour into a greased and floured fluted tube pan.
Bake at 350 degrees for 1 hour 10 minutes, or until cake tests done.
Do not underbake.
Cool in pan 15 min.
Remove from pan & finish cooling on rack.
Sprinkle with sifted powdered sugar, if desired.
Note:For mellowing of flavors, cover & store overnight.
Do not use cake mix which has pudding added.
Chef
