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Specialty Desserts

Creamy Eggnog Dessert

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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

old fashioned carrot cake

old fashioned carrot cake

Increase water in carrot cake mix by 1/4 cup. Add 1/2 cup chopped nuts, 1/2 cup shredded coconut and 1 can (8 ounces) crushed pineapple, drained. Bake in 13x9 pan for 40 to 50 minutes or until a toothpick inserted in center comes out clean.


Perfect egg whites

Perfect egg whites

If you want perfect egg whites for angel food cakes or any other baking project, try not to underbeat or overbeat the egg whites. It's a fine balance because your egg whites should be stiff... but not dry.





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