Egg Nog cake

By merehk

12-16 servings

Ingredients

• Eggnog Filling:
• 1 yellow cake mix
• 2 eggs
• 1 1/2 c. eggnog
• 1/4 c. butter, melted
• 1/2 tsp. grd. nutmeg
• 1/2 tsp. rum extract
• whipped cream frosting
• nutmeg (optional)
• red and green Maraschino cherries (optional)
• Eggnog Filling:
• 3 tbs. cornstarch
• 2 c. eggnog
• 1/2 tsp. rum extract
• Whipped Cream Frosting:
• 2 c. heavy whipping cream
• 1/4 c. sugar
• dash of salt
• 1 tsp. vanilla
• 1/2 tsp. rum extract
• 1 tsp. unflavored gelatin
• 2 tbs. cold water

Preparation

Step 1

Use cake mix calling for 2 eggs and 1 1/2 c. water. Combine cake mix, eggs, eggnog, butter, nutmeg, and rum extract in a large mixer bowl. Beat 4 min. Pour batter into 2 wax paper lined greased and floured 8 or 9 inch cake pans. Bake at 375 deg. for 30 min. or until cake tester comes out clean,. Cool 10 min. turn out onto wire rack and cool thoroughly.
Spread cooled eggnog filling between the layers. Frost with the whipped cream frosting and garnish with nutmeg and cherries. Refrigerate until serving time up to 24 hours.

Eggnog filling:
Combine cornstarch with small amount of eggnog in stainless steel bowl or glass saucepan. Blend till smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool.

Whipped Cream Frosting:
Combine whipping cream, sugar, salt and vanilla and rum extracts in mixing bowl, then chill. Whip until soft peaks form. Soften gelatin in cold water in cup. Place cup over hot water and gently stir gelatin until dissolved. Drizzle dissolved gelatin into whipped cream mixture and continue to beat until stiff.