Eggnog Cake
1 Yellow cake mix
2 Eggs
1 1/2 c Dairy eggnog
1/4 c Butter or margarine; melted
1/2 ts Ground nutmeg
1/2 ts Rum extract
Eggnog Filling:
3 tb Cornstarch
2 c Eggnog
1/2 ts Rum extract
Whipped Cream Frosting:
2 c Heavy whipping cream
1/4 c Sugar
ds Salt
1 ts Vanilla
1/2 ts Rum extract
1 ts Unflavored gelatin
2 tb Water; cold
Nutmeg; optional
Red and green maraschino cherries
Combine cake mix; eggs, eggnog, butter, nutmeg and rum
extract in large mixer bowl. Beat 4 minutes. Pour batter into 2 wax
paper-lined greased and floured 8 or 9 inch cake pans. Bake at
375~F, 30 minutes or until cake tester comes out clean.
Cool 10 minutes, turn out onto wire rack and cool thoroughly. Spread
cooled Eggnog Filling between layers. Frost with Whipped Cream
Frosting and garnish with nutmeg and red and green cherries.
Refrigerate until serving time up to 24 hours. Makes 16 servings.
EGGNOG FILLING: Combine cornstarch with small amount of eggnog in
stainless steel or glass saucepan. Blend until 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 2 tablespoons 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. |