Eggnog Cake Recipe

Eggnog Cake
1 yellow cake mix
2 eggs
1 1/2 cup dairy eggnog
1/4 cup butter or margarine, melted
1/2 tsp ground nutmeg
1/2 tsp rum extract
3 tbsp cornstarch
2 cup eggnog
1/2 tsp rum extract

WHIPPED CREAM FROSTING

2 cup heavy whipping cream
1/4 cup sugar
1 dash salt
1 tsp vanilla
1/2 tsp rum extract
1 tsp unflavored gelatin
2 tbsp water, cold
1 nutmeg, optional
1 red and green maraschino cherries


Use cake mix calling for two eggs and a a/3 cups water. 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
sup over hot water and gently stir gelatin until dissolved. Drizzle
dissolved gelatin into whipped cream mixture and continue to beat
until stiff.