Eggplant Cake

Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available HERE now, as well as our brand new full-length cookbook "Tried and True"

Thanks to Karen Emerson for this recipe!

Karen says this cake tastes just like a spice cake. Can't wait to try it!

Ingredients:

1 yellow cake mix(18.25 oz) (use the cake as is – a dry mix)
1 (4 oz.) box instant vanilla pudding
2 eggs
1/4 c mayonnaise
1 c. sour cream
1/4 c. oil
2 c. eggplant
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt

Grease and flour bundt pan.

Peel and shred eggplant.

Place all ingredients in mixer bowl and mix until blended well.

Bake at 350 degrees for 60 minutes.

Cool in pan for 15 minutes and remove.

Mix a simple glaze up of powdered sugar, a drop or two of vanilla, and a bit of milk until you get it to a creamy consistency. Drizzle over a cooled cake.

Note: You could add golden raisins and walnuts easily to this recipe.

Follow Moms Pantry's board Cakes, Cookies and Muffins on Pinterest.