Eggplant Pudding Cake
|Yellow cake mix package||15 Ounce (2 Layer Slice)|
|Vanilla instant pudding and pie filling||3 1⁄2 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs) (0.5 Pint)|
|Oil||1⁄4 Cup (4 tbs)|
|Grated egg plant||2 Cup (32 tbs), peeled|
Combine all ingredients in a large mixing bowl.
Blend, then beat at medium speed of electric mixer for 4 minutes.
Pour into a greased and floured fluted tube pan.
Bake at 350 degrees for 1 hour 10 minutes, or until cake tests done.
Do not underbake.
Cool in pan 15 min.
Remove from pan & finish cooling on rack.
Sprinkle with sifted powdered sugar, if desired.
Note:For mellowing of flavors, cover & store overnight.
Do not use cake mix which has pudding added.