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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 20 |
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When you're having company, this cakeserved with a custard sauce and a dash of nutmeginspires oohs and aahs . Ingredients:
1 package yellow cake mix (regular size) |
1-1/4 cups nonalcoholic eggnog |
3 eggs |
1/4 cup butter, softened |
2 teaspoons ground nutmeg |
1/2 to 1 teaspoon vanilla extract |
creamy custard sauce: |
1/4 cup sugar |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1 cup milk |
1 egg yolk |
1/4 teaspoon vanilla extract |
1 teaspoon butter |
1/2 cup heavy whipping cream, whipped |
additional ground nutmeg, optional |
Directions:
1. In a large bowl, combine first six ingredients. Beat on low until moistened. Increase speed to medium and beat 2 minutes. Pour into a greased and floured fluted tube pan. Bake at 350° for 40-45 minutes. Cool 10 minutes; invert on a wire rack. Meanwhile, for sauce, combine sugar, cornstarch and salt in a medium saucepan. Gradually stir in milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook 1 minute. Remove from the heat. Beat egg yolk in a small bowl; stir in half of hot mixture, then return to saucepan and cook 1 minute on low. Remove from heat; stir in vanilla and butter. Cool completely. Fold in whipped cream; refrigerate. Serve sauce over cake slices; sprinkle nutmeg on top if desired. Yield: 20 servings.
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