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Creamy Eggnog Squares

Duncan Hines Recipe shared by:
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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:

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

  1. Preheat oven to 350°F.
  2. Combine cake mix, butter and pecans in large bowl. Press into bottom of 13x9-inch baking pan.
  3. Bake 15 minutes or until firm. Cool completely on wire rack.
  4. 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.
  5. 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.
  6. Cut into squares and dollop with remaining whipped topping. If desired, sprinkle with additional nutmeg.

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Tips

MOIST CAES

MOIST CAES


Moist cakes even after its been frozen.

Moist cakes even after its been frozen.

I've been baking for over 20 years. I add a box of pudding and substitute water for milk. MOIST cake every time, even after it's been frozen. So delicious!





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