Eggplant Pudding Cake
10 ingredients
10 steps
Ingredients
- 1 pkg. yellow cake mix (2-layer size)
- 1 pkg. vanilla flavor instant pudding and pie filling (4 serving size)
- 4 eggs
- 1 c. (1/2 pt.) sour cream
- 1/4 c. oil
- 2 c. grated, peeled eggplant
- 1/2 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/8 tsp. cloves
- 1/8 tsp. salt
Directions
-
1Combine all ingredients in large mixing bowl and blend.
-
2Then beat at medium speed for 4 minutes.
-
3Pour into greased and floured fluted tube pan.
-
4Bake at 350° for 1 hour and 10 minutes or until cake tests done.
-
5Do not underbake.
-
6Cool in pan.
-
7Remove from pan and finish cooling on rack.
-
8Sprinkle with powdered sugar, if desired.
-
9For mellowing of flavors, cover and store overnight.
-
10Do not use cake mix that has pudding added.
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