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Specialty Desserts

Creamy Eggnog Dessert

Duncan Hines Recipe shared by:
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Enjoy the taste of this Creamy Eggnog Dessert. The three-layer Duncan Hines Swiss Chocolate Cake is creamy, and it's spicy thanks to the nutmeg and rum extract.

  • Hands-On Time: 15 Minutes
  • Total Time: 2 Hours 15 Minutes
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Worth the Effort
  • Rating:

Ingredients

  • Crust:
  • 1 package Signature Swiss Chocolate Cake Mix
  • ½ cup (1 stick) butter or margarine, melted
  • ½ cup chopped pecans
  • Filling:
  • 1 (8 oz.) package cream cheese
  • 1 cup granulated sugar
  • Topping:
  • 1 (12 oz.) container frozen non-dairy whipped topping
  • 2 (3.4 oz.) package french vanilla instant pudding and pie filling
  • 3 cups cold milk
  • ¼ tsp rum extract
  • ¼ tsp ground nutmeg

Baking Instructions

  1. Preheat oven to 350°F.
  2. Combine cake mix, melted butter and pecans in large bowl. Reserve ¼ cup mixture. Press remaining mixture onto bottom of ungreased 13" x 9" pan.
  3. Bake 15 to 20 minutes or until surface is firm. Cool.
  4. Toast reserved ¼ cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs.
  5. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
  6. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved crumbs. Refrigerate at least 2 hours.

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Tips

Preventing Peaks & Tunnels

Preventing Peaks & Tunnels

You can avoid peaks and tunnels if you add the liquid to the dry ingredients and stir only until they are moistened. If you stir out all the lumps, your muffins will have peaks and tunnels and may also have a tough texture.


Dairy allergies

Dairy allergies

As a mom of a child with severe dairy allergies, Duncan Hines cake mixes and frosting have been a lifesaver. We makes cookies, cakes and even smores (use the chocolate frosting to replace candy bar chocolate on a graham cracker with toasted marshmallow). Thank you Duncan Hines!!!





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