Spiced Eggnog Chocolate Chip Cake
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 10-12 servings 1x
Ingredients
Units
Scale
For the cake
- 1 16.5-ounce box Duncan Hines yellow or white cake mix
- 1 3.4-ounce box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup canola oil
- 1/4 cup spiced rum
- 3/4 cup eggnog
- 1/2 cup semi-sweet chocolate chips
For the Glaze
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 2 tablespoons eggnog, plus more if needed
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease and flour 12-cup Bundt Pan and set aside.
- In the bowl of a stand mixer, combine cake mix, pudding mix, eggs, oil, rum and egg nog. Mix on medium speed for about 3 minutes. Stir in chocolate chips until evenly dispersed in the batter.
- Pour the batter into the bundt pan, evenly spreading the batter in the pan.
- Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool for 10 minutes on a wire rack. Invert pan onto a wire rack and remove cake from the bundt pan. Cool completely and then place the cake onto a serving dish.
- Prepare the glaze by placing the cream cheese in a mixing bowl and beating until light and creamy. Add powdered sugar, eggnog and vanilla and mix again until combined, adding more eggnog as needed to reach a drizzle consistency.
- Fit a pastry bag with a small piping tip (or you can just cut a small corner off a plastic bag if you don’t have a pastry bag and tip), and pour in the glaze, twisting the top of your bag tightly to close. Drizzle the glaze over the cake and allow to set.
- Cut into slices and serve.
Find it online: https://www.afamilyfeast.com/spiced-eggnog-chocolate-chip-cake/
