Eggplant (Aubergine) Cake?!
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 12-16
Ingredients
- 1 (18 1/4ounce) 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
- Preheat oven to 350*.
- Combine all ingreients in a large mixer bowl.
- Beat at medium speed for 4 minutes.
- Pour into a greased and floured tube or bundt pan.
- Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
- Cool 15 minutes in pan and then remove and cool completely on wire rack.
- For mellowing of flavors, cover and store overnight.
- Sprinkle with confectioners' sugar before serving, if desired.
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