A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base.
| 1 | (18.25 ounce) package yellow cake mix |
| 1 | cup eggnog |
| 3 | eggs |
| ½ | cup butter or margarine, softened |
| ½ | teaspoon ground nutmeg |
| CUSTARD SAUCE: | |
| ¼ | cup sugar |
| 1 | tablespoon cornstarch |
| ¼ | teaspoon salt |
| 1 | cup milk |
| 1 | egg yolk, lightly beaten |
| 1 | teaspoon butter or margarine |
| 1 | teaspoon vanilla extract |
| ½ | cup whipping cream, whipped |
In a mixing bowl, combine the first five ingredients. Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes. Pour into a greased and floured 12-cup fluted tube pan.
Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely.
For sauce, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Blend a small amount into egg yolk. Return all to the pan; mix well. Cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.