Eggnog Layer Cake

• 1/2 cup butter (no substitutes)
• 1 1/4 cups sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup eggnog
• Frosting
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups eggnog
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract

1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with eggnog. Pour into two 9 inch round baking pans coated with nonstick cooking spray. Bake at 350u0b0 for 30-35 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2. For frosting, combine flour and salt in a saucepan. Gradually stir in eggnog until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature.
3. In a large mixing bowl, cream butter and sugar. Add eggnog mixture and vanilla; beat on high until fluffy. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Serves 12.

butter, sugar, eggs, vanilla extract, rum, flour, baking powder, salt, eggnog, frosting, flour, salt, eggnog, butter, white sugar, vanilla

Taken from www.food.com/recipe/eggnog-layer-cake-269341 (may not work)