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
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
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.
Yields
12 Servings