Rum-Scented Eggnog Cake

• 2 34 cups all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon ground nutmeg
• 12 teaspoon salt
• 1 cup light brown sugar, packed
• 12 cup egg substitute
• 12 cup reduced-fat sour cream
• 14 cup canola oil
• 1 34 cups low-fat milk
• 3 tablespoons light rum
• 2 12 teaspoons vanilla extract
• 2 58 ounces whipped dessert topping mix

1. Preheat oven to 350F Coat 2 8-in round cake pans with cooking spray.
2. Whisk together flour, baking powder, soda, 1/2 tsp nutmeg, and salt.
3. Reserve.
4. In large bowl, whisk together brown sugar, egg substitute, sour cream and oil until smooth.
5. Stir in flour mixture, then 3/4 c milk, 2 Tbs rum and 2 tsp vanilla until smooth.
6. Divide between pans.
7. Bake until toothpick inserted into centers come out clean (22-25 mins).
8. Cool 10 minutes before removing from pan.
9. Transfer to rack.
10. Brush with remaining rum.
11. Cool completely.
12. On medium-high speed, beat topping mix with remaining milk and vanilla until thickened and fluffy (3-4 mins).
13. Place one cake layer on serving plate.
14. Spread with 1 1/4 c frosting.
15. Top with remaining layer.
16. Frost top and side of cake.
17. Sprinkle with nutmeg and garnish with cranberries and mint if desired.

flour, baking powder, baking soda, ground nutmeg, salt, light brown sugar, egg substitute, sour cream, canola oil, lowfat milk, light rum, vanilla

Taken from www.food.com/recipe/rum-scented-eggnog-cake-406870 (may not work)