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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 16 |
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A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base. Ingredients:
1 package yellow cake mix (regular size) |
1 cup eggnog |
3 eggs |
1/2 cup butter, softened |
1/2 to 1 teaspoon ground nutmeg |
custard sauce: |
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 |
Directions:
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 350° for 40-45 minutes or until a toothpick inserted near 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. Yield: 16-20 servings.
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