1 pk Swiss chocolate cake mix

4 Eggs

2 cups Canned eggnog

1/2 cup Corn oil

2 pk Inst. vanilla pudding mix ; 3-1/2 oz each

1 tsp. Nutmeg, grated

Eggnog butter cream

Frosting:

2 cups Canned eggnog

1 tsp. Nutmeg, grated

4 tbsp. butter, softened

2 cups powdered sugar

1. *Milk chocolate 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. Bake 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 Eggnog Butter Cream Frosting.

8. EGGNOG butter CREAM FROSTING: Directions: In a medium saucepan, bring eggnog and nutmeg to a boil over medium-high heat.

9. Reduce 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.