Eggnog Chocolate Bundt Cake
- Eggnog Chocolate Bundt Cake
- 10 Tbsp unsalted butter
- 1 c semi-sweet chocolate chips
- 1 1/2 c all purpose flour
- 1/2 c unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Safest Choice™ pasteurized egg(s)
- 1 c classic eggnog
- 1 c granulated sugar
- 1/3 c spiced rum
- 1 tsp vanilla extract
- Eggnog Glaze
- 2 Tbsp unsalted butter, softened
- 2 Tbsp cream cheese, softened
- 2 Tbsp classic eggnog
- 3/4 c confectioners' sugar
- fresh grated nutmeg (optional)
1.Heat oven to 350° F. Coat a bundt pan with cooking spray.
2.Melt butter in a small saucepan over medium heat; remove pan from heat and whisk in chocolate until well combined and smooth.
3.In a large mixing bowl, sift together flour, cocoa powder, baking soda and salt; whisk until combined.
4.In an additional large mixing bowl, using a mixer on medium speed, beat together eggs, eggnog, sugar, rum and vanilla until well combined - about 2-3 minutes.
5.Beat in melted chocolate mixture until well combined. Whisk in dry ingredients until just combined.
6.Pour batter into prepared pan. Bake 50-55 minutes, or until no longer wobbly, and a wooden skewer inserted into cake comes out with moist crumbs attached.
1.In a medium mixing bowl, using a mixer on medium speed, beat together butter, cream cheese and eggnog until well combined and smooth; beat in confectioners' sugar until well combined.
2.Drizzle glaze over cake. Grate fresh nutmeg over the top of cake, if desired.