In our family, we love eggnog. We patiently wait and watch for the first shipment to arrive in the dairy case sometime around Halloween. Thank goodness it has started coming earlier and earlier…just like the Christmas decorations in the stores. So, this is what I made for our Sunday family dinner. Hope you love eggnog too.
Eggnog Chocolate Chip Cake:
1 white cake mix
1¼ cups eggnog
1/3 cup oil
1/2-3/4 cup mini chocolate chips
Preheat oven to 350°. In large bowl with electric mixer on low speed, combine cake mix, eggnog, oil, and eggs. Mix on medium speed for about 2 minutes. Pour batter into sprayed bundt pan.
Bake for 40-45 minutes or until pick inserted comes out clean. Cool in pan for 10 minutes, then turn out and cool completely on wire rack.
White Chocolate Eggnog Ganache:
1 cup white chocolate chips
1/2 cup eggnog
1/4 tsp nutmeg
mini chocolate chips to sprinkle on top
Put chips in heat proof bowl. In small saucepan, heat eggnog just to boiling, pour over chips. Let sit a minute, then gently stir to melt chips. Let cool and set up a bit, can put it in the fridge or freezer to speed up cooling. Put completely cooled cake on serving plate, drizzle some ganache over top of cake and sprinkle with some mini chocolate chips. Drizzle some ganache over each piece as it is served.
If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.