Only minutes to prepare and is moist and fresh for days and days.
1 (standard size) package yellow cake mix
1 (4-serving size) pakage instant vanilla pudding mix (reg. or sugar-free)
1/4 cup EggNogg (I like low-fat)
3/4 cup vegetable oil
1/2 teaspoon ground nutmeg
Powdered sugar (for dusting on top)
- Preheat oven to 350 degrees
- In large bowl, combine cake mix, pudding mix, EggNog and oil; beat on low speed until moistened. Add eggs and nugmeg; beat at medium speed 4 minutes. Pour into greased (I like butter flavored crisco) and floured (may use powdered sugar if you don’t crank up the temp.) 10-inch fluted or tube/bundt pan.
- Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool completely. Sprinkle with (shifted) powder sugar. Store leftovers covered at room temperature. Makes one (10-inch) cake.