Eggnog Cream With Spiced Pecan Raisin Dunkers

• 1 package spice cake mix (regular size)
• 1/2 cup canola oil
• 2 large eggs
• 1 cup chopped pecans or walnuts
• 3/4 cup golden raisins
• 1 package (8 ounces) cream cheese, softened
• 2 jars (7 ounces each) marshmallow creme
• 1 teaspoon rum extract
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 carton (8 ounces) frozen whipped topping, thawed
• Additional ground nutmeg

1. Preheat oven to 375u0b0. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins.
2. Divide dough in half. On
3. , roll each portion between two sheets of parchment paper into a 12x8-in. rectangle. Refrigerate 30 minutes. Meanwhile, In a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped topping. Refrigerate, covered, until serving.
4. Remove top sheet of parchment paper from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment paper-lined
5. . (Refrigerate any remaining strips until ready to bake.) Bake 8-10 minutes or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool.
6. Sprinkle eggnog cream with additional nutmeg; serve with dunkers.

cake, canola oil, eggs, pecans, golden raisins, cream cheese, marshmallow creme, rum, ground nutmeg, ground cinnamon, frozen whipped topping, ground nutmeg

Taken from www.tasteofhome.com/recipes/eggnog-cream-with-spiced-pecan-raisin-dunkers/ (may not work)