Eggplant Pudding Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix (2-layer size)
1 pkg. vanilla flavor instant pudding and pie filling (4 serving size)
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
2 c. grated, peeled eggplant
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt

Preparation

Combine all ingredients in large mixing bowl and blend.
Then beat at medium speed for 4 minutes.
Pour into greased and floured fluted tube pan.
Bake at 350\u00b0 for 1 hour and 10 minutes or until cake tests done.
Do not underbake.
Cool in pan.
Remove from pan and finish cooling on rack.
Sprinkle with powdered sugar, if desired.
For mellowing of flavors, cover and store overnight.
Do not use cake mix that has pudding added.