Cakes

Creamy Eggnog Squares

Recipe shared by:
Duncan Hines | Follow this Baker

Enjoy the taste of these Creamy Eggnog Squares. The three-layer Duncan Hines Swiss Chocolate Cake is creamy, and it's spicy thanks to the nutmeg and rum extract.

Hands-On Time: 20 Minutes
Total Time: 3 Hours 10 Minutes
Servings: 12 Squares
Difficulty: Worth the Effort

Rating:

( 2 Comments )

Ingredients

1 package Duncan Hines® Signature Swiss Chocolate Cake Mix
½ cup (1 stick) butter or margarine, melted
½ cup chopped pecans
1 package (8 oz.) cream cheese, softened
1 cup sugar
1 container (12 oz.) frozen whipped topping, thawed
2 packages (3.4 oz ea) French vanilla instant pudding and pie filling
3 cups cold milk
¼ tsp rum extract
¼ tsp. ground nutmeg (optional)

Baking Instructions

Preheat oven to 350°F.
Combine cake mix, butter and pecans in large bowl. Press into bottom of 13x9-inch baking pan.
Bake 15 minutes or until firm. Cool completely on wire rack.
Combine cream cheese and sugar in large bowl. Beat with an electric mixer at medium speed 1 minute or until smooth. Stir in 1 cup whipped topping by hand. Spread mixture over crust and refrigerate.
Blend pudding & pie filling, milk, rum extract and nutmeg in large bowl. Beat with an electric mixer at medium speed 1 minute or until smooth. Spread over chilled cream cheese layer. Refrigerate 2 hours or until firm.
Cut into squares and dollop with remaining whipped topping. If desired, sprinkle with additional nutmeg.

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Tips

Crisco over Pam

I just recently found out. IF you are baking a cake it is better to you Crisco over Pam, simply because Pam has a better chance of letting your cake stick to the pan. But rubbing Crisco over ALL sections of the pan will limit chances for cake crumbling and sticking. -Passionate_Baker