Eggnog Cake
- Cake:
- 1 (18.5 ounce) package yellow cake mix
- 2 eggs
- 2 cups eggnog
- 1/4 cup melted butter
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon rum flavored extract
- Filling:
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups eggnog
- 1/2 teaspoon rum flavored extract
- Topping:
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 1/4 cups sugar
- 1 pinch salt
- 1/2 teaspoon rum flavored extract
- Preheat oven to 375 degrees F (190 degrees C).
- Grease and flour two 8-inch round cake pans.
- For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract.
- Divide the batter evenly between the two prepared cake pans.
- Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
- Remove from the oven to cool on wire racks.
- For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl.
- Cover with plastic wrap and refrigerate until firm, about 30 minutes.
- For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved.
- Whip the heavy cream in a large mixing bowl to soft peaks.
- Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks.
- Refrigerate until ready to use.
- To Build the Cake: Remove the cakes from the cake pans.
- Place one round onto a serving plate.
- Spoon the filling onto the cake round, and spread over the cake evenly.
- Place the second cake round on top of the filling.
- Cover the top and sides of the layered cake with the whipped topping.
- Refrigerate until ready to serve.
yellow cake, eggs, eggnog, butter, ground nutmeg, rum, filling, eggnog, rum, topping, unflavored gelatin, cold water, heavy cream, sugar, salt, rum
Taken from allrecipes.com/recipe/eggnog-cake-2/ (may not work)