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       Volume I - December 18, 2009

Holiday Eggnog Cake

Serves: 12


  Download this recipe.

1 package Betty Crocker SuperMoist regular yellow cake mix
1 cup eggnog
1/2 cup butter or margarine, softened
2 teaspoons ground nutmeg
2 tablespoons light rum or rum extract plus 2 tablespoons water
3 eggs
Eggnog Fluff (below)
Additional ground nutmeg or cinnamon, if desired

Eggnog Fluff:
1 1/2 cups whipping (heavy) cream
1/2 cup powdered sugar
1 tablespoon rum or 1/2 teaspoon rum extract

1- Heat oven to 350. Grease bottoms only of 2 round pans, 9 x 1 1/2 inches, with shortening. (Do not use 8-inch rounds or batter will overflow.)

2- Beat cake mix, eggnog, butter, 2 teaspoons nutmeg, the rum and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.

3- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.

4- Fill layers and frost cake with Eggnog Fluff. Sprinkle lightly with additional nutmeg. Store covered in refrigerator.

Eggnog Fluff
Beat all ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form.

High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Grease and flour pans. Heat oven to 375. Decrease butter to 2 tablespoons. Add 1/2 cup water and 1/4 cup all-purpose flour. Bake 9-inch rounds 28 to 33 minutes. Bake 13 x 9 x 2-inch rectangle 36 to 41 minutes.

Betty's Tip: This cake is easy to make and take at holiday time. Bake the cake in a 13 x 9 x 2-inch rectangular pan for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool, then frost with Eggnog Fluff.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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