Garden Eggplant Pudding Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix with pudding*
• 4 eggs
• 1/2 cup sour cream
• 1/2 teaspoon each nutmeg and cinnamon
• 1/4 cup oil
• 2 cups peeled and grated eggplant
• 1/8 teaspoon each ground cloves and salt

Instructions

1. Combine all ingredients and beat for 4 minutes.
2. Pour into a greased and floured** 10-inch Bundt pan.
3. Bake for 50 to 55 minutes in 350 degrees F oven.
4. Sprinkle powdered sugar on top.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Attribution

Posted by FootsieBear at Recipe Goldmine 12/5/2001 9:16 am.

Source: Iola's Gourmet Recipes in Rhapsody