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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 15 |
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When the holidays roll around, my family eagerly anticipates sampling my Eggnog Cake. It's rich eggnog flavor is delightful. Ingredients:
1 package white cake mix (regular size) |
1-1/3 cups water |
2 tablespoons canola oil |
3 egg whites |
2 cups eggnog |
1 can (14 ounces) sweetened condensed milk |
1/2 cup 2% milk |
1-1/2 cups heavy whipping cream |
1/4 cup sugar |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan.
2. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart.
3. In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour a scant 3/4 cup mixture over cake; let stand 20-30 minutes or until liquid is absorbed. Repeat four times. Cover and refrigerate for 8 hours or overnight.
4. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers. Yield: 15 servings.
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