Eggnog Cake

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To make entertaining easy, bake the cake months before you are planning to serve it, and make the Creamy Vanilla Sauce up tp 3 days in advance......wrap the cooled cake and freeze up to 4 months..
1 pkg Betty Crocker SuperMoist yellow cake mix
2-3 tsp ground nutmeg
3 eggs
1 cup eggnog
1/2 cup margarine or butter, softened
2 tbsp light rum or 2 tsp rum flavoring
Creamy Vanilla Sauce:
1 tub Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting
1/2 cup whipping (heavy) cream
1/2 tsp ground nutmeg
2 tsp rum flavoring
1. Heat oven to 350 degrees.  Grease and flour 12-cup bundt cake pan.  Beat cake mix (dry) and remaining ingredients except Creamy Vanilla Sauce in large bowl on low speed, scraping bowl constantly, until moistened.  Beat on medium speed 2 minutes, scraping bowl frequently.  Pour into pan.  Bake 40-45 minutes or until cake springs back when touched lightly near center.  Cool 10 minutes.  Invert on wire rack or heatproof serving plate; remove pan.  Cool completely.  Serve Creamy Vanilla Sauce over slices of cake.
2. Mix 1 cup of the frosting and the whipping cream in small bowl (cover and refrigerate remaining frosting).  Refrigerate at least 1 hour until chilled.  Beat nutmeg and rum flavoring into frosting mixture on high speed, scraping bowl occasionally, until smooth and thick.  Store sauce in refrigerator.  
Serves:  16
Meal   SnackDish   Cake
Cooking Method   BakedPrep Time   less than 15 minutes
Cooking Time   45 minutes

Carolyn Beck

Member since Jun 2008

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