Eggplant (Aubergine) Cake?! |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT! Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 (3 ounce) box vanilla instant pudding mix (4 serving size) |
4 eggs |
1 cup sour cream |
1/4 cup vegetable oil |
2 cups grated peeled eggplants |
1/2 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1/8 teaspoon clove |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350*.
2. Combine all ingreients in a large mixer bowl.
3. Beat at medium speed for 4 minutes.
4. Pour into a greased and floured tube or bundt pan.
5. Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
6. Cool 15 minutes in pan and then remove and cool completely on wire rack.
7. For mellowing of flavors, cover and store overnight.
8. Sprinkle with confectioners' sugar before serving, if desired.
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