Eggplant Pudding Cake

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 12 pt sour cream
• 14 c oil
• 2 c grated peeled eggplant
• 12 tsp nutmeg
• 14 tsp cinnamon
• 18 tsp cloves
• 18 tsp salt

Directions

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