Eggplant Pudding Cake

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

Combine all ingredients in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 10″ fluted tube pan. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly pressed and pulls away from sides of pan.

Do not underbake. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioner’s sugar or top with a lemon glaze. For mellowing of flavors cover and store overnight. The combination of eggplant and instant pudding produces a beautifully moist cake. It carries well to picnics and holds up at a patio party. The lemon glaze dresses it up for a sit-down dinner party.