Chocolate Eggnog Cake

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Spray a 13 x 9 pan with Pam, then dust with flour.
3. 3
   Set aside.
4. 4
   Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
5. 5
   Set aside.
6. 6
   Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
7. 7
   Microwave for 1 minute at HIGH power.
8. 8
   Stir to melt and lumps remaining.
9. 9
   Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
10. 10
    Blend with an electric mixer on low for 30 seconds.
11. 11
    Stop and scrape down sides of bowl with a rubber spatula.
12. 12
    Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
13. 13
    The batter should look well combined.
14. 14
    Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
15. 15
    Place the pan in the oven.
16. 16
    Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
17. 17
    Cool completely.
18. 18
    Frost with eggnog frosting.
19. 19
    To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
20. 20
    Blend with electric mixer on low for 30 seconds to incorporate.
21. 21
    Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
22. 22
    Increase the speed to medium and beat until light and fluffy, about 1 minute.
23. 23
    If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
24. 24
    Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.