Eggnog Poundcake With Custard Sauce

• 1 package yellow cake mix (regular size)
• 1 cup eggnog
• 3 eggs
• 1/2 cup butter, softened
• 1/2 to 1 teaspoon ground nutmeg
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg yolk, lightly beaten
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped

1. In a large bowl, combine the first five ingredients. Beat on low until for 30 seconds. Beat on medium for 2 minutes.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
4. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.

yellow cake, eggnog, eggs, butter, ground nutmeg, sugar, cornstarch, salt, milk, egg yolk, butter, vanilla, heavy whipping cream

Taken from www.tasteofhome.com/recipes/eggnog-poundcake-with-custard-sauce/ (may not work)