Eggnog Cake
 
1 package Yellow cake mix
2 Eggs
1 1/2 cup Dairy eggnog
1/4 cup Butter or margarine; melted
1/2 teaspoon Ground nutmeg
1/2 teaspoon Rum extract
3 tablespoons Cornstarch
2 cups Eggnog
1/2 teaspoon Rum extract

WHIPPED CREAM FROSTING
2 cups Heavy whipping cream
1/4 cup Sugar
1 dash Salt
1 teaspoon Vanilla
1/2 teaspoon Rum extract
1 teaspoon Unflavored gelatin
2 tablespoons Water; cold
Nutmeg; optional
Red and green maraschino cherries

 

Combine cake mix; eggs, eggnog, butter, nutmeg and rum extract in large mixer bowl. Beat 4 minutes.

Pour batter into 2 wax paper-lined greased and floured 8 or 9 inch cake pans. Bake at 375 F, 30 minutes or until cake tester comes out clean. Cool 10 minutes, turn out onto wire rack and cool thoroughly.

Spread cooled Eggnog Filling between layers. Frost with Whipped Cream Frosting and garnish with nutmeg and red and green cherries. Refrigerate until serving time up to 24 hours.

EGGNOG FILLING: Combine cornstarch with small amount of eggnog in stainless steel or glass saucepan. Blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool.

WHIPPED CREAM FROSTING: Combine whipping cream, sugar, salt and vanilla and rum extracts in mixing bowl, then chill. Whip until soft peaks form. Soften gelatin in 2 tablespoons cold water in cup.

Place cup over hot water and gently stir gelatin until dissolved. Drizzle dissolved gelatin into whipped cream mixture and continue to beat until stiff