Chocolate Eggnog Cake

2 ounces semisweet chocolate
1 package (18.25 ounces) plain German chocolate cake mix
1 cup eggnog
1/3 cup brandy or water
1/4 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg

1. Place a rack on the center of the oven and preheat to 350 degrees.  Lightly grease a 9 x 13 inch pan, then dust with flour.
2. Carefully rub the chocolate along the largest holes of a cheese grater to make 1 Tablespoon grated chocolate.  Set it aside.  Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl.  Microwave for 1 minute at high power.  Stir to melt any remaining lumps.
3. Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg, and melted chocolate in a large mixing bowl.  Blend with an electric mixer on low speed 30 seconds.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping and beat 2 minutes more, scraping the sides down again if needed.  The batter should look well combined.  Pour the batter into the prepared pan, smoothing it out with the spatula.  Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger, 38-42 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.  Run  a sharp knife around the edge of the cake and invert it on a serving platter to cool completely, 20 minutes.  Meanwhile, prepare the Eggnog Buttercream Frosting:

8 Tablespoons (1 stick) butter, at room temperature
3 1/2 to 4 cups confectioner's sugar, sifted
3 to 4 Tablespoons eggnog
2 teaspoons brandy or pure vanilla extract
1/8 teaspoon ground nutmeg, for garnish (optional)

1. Place the butter and 1 cup of the confectioner's sugar in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds to incorporate.  Stop the machine and add the remaining confectioner's sugar, eggnog and brandy.  Increase the speed to medium and beat until light and fluffy, 1 minute.  Add more confectioner's sugar if the frosting is too runny to spread.  Add a touch more eggnog if it is too stiff.
2. Spread the frosting over the top and sides of the cake, using smooth, clean strokes.  Sprinkle the top lightly with the reserved chocolate and with a little nutmeg if desired.  Slice and serve.

TIM'S NOTES:  This cake is best if you use the German Chocolate Cake as recommended.  I am not sure about using a chocolate or devil's food mix.  It might quite possibly work.  I have not been able to make the cake with a gluten free chocolate cake mix because the gf cake mix is a different size than 18.25 ounces.  The closest I have come is just baking a gf chocolate cake and frosting it with the Eggnog Buttercream. 

The brandy in the cake makes it extra special, but I don't think it is necessary, and I have never used the brandy in the frosting.  Seems like overkill. Vanilla is fine.

I also just leave the cake in the 9 x 13 inch pan.  I didn't bother to  invert it on a serving plate.  This would be nice if you were going for presentation, but not so nice if you were taking the cake somewhere.