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1
Preheat oven to 350 degrees.
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2
Spray a 13 x 9 pan with Pam, then dust with flour.
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3
Set aside.
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4
Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
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5
Set aside.
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6
Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
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7
Microwave for 1 minute at HIGH power.
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8
Stir to melt and lumps remaining.
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9
Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
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10
Blend with an electric mixer on low for 30 seconds.
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11
Stop and scrape down sides of bowl with a rubber spatula.
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12
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
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13
The batter should look well combined.
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14
Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
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15
Place the pan in the oven.
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16
Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
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17
Cool completely.
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18
Frost with eggnog frosting.
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19
To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
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20
Blend with electric mixer on low for 30 seconds to incorporate.
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21
Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
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22
Increase the speed to medium and beat until light and fluffy, about 1 minute.
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23
If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
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24
Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.
