1 pkg (2-layer size) yellow cake mix (do not use mix which has pudding added)
1 pkg (4 serving size) vanilla flavor instant pudding and pie filling
2 cups grated, peeled, eggplant
1 cup (1/2 pint) sour cream
4 eggs
1/4 cup vegetable oil
1/2 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
In a large mixing bowl, combine all ingredients. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into prepared bundt pan.
Bake for 1 hour and 10 minutes, or until cake tests done. Do not underbake.
Remove from oven and cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Dust with powdered sugar.
Note: For mellowing of flavors, cover and store overnight.
