eggnog cake

Ingredients

• Servings: 12
• cake:
• 1 (18.5 ounce) package yellow cake mix
• 2 eggs
• 2 cups eggnog
• 1/4 cup melted butter
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon flavored extract
• filling:
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups eggnog
• 1/2 teaspoon flavored extract
• topping:
• 1 tablespoon unflavored gelatin
• 2 tablespoons cold water
• 2 cups heavy cream
• 1 1/4 cups sugar
• 1 pinch salt
• 1/2 teaspoon flavored extract

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). grease and flour two 8-inch round cake pans.
• for the cake: in a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp flavored extract. divide the batter evenly between the two prepared cake pans.
• bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. remove from the oven to cool on wire racks.
• for the filling: mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon flavored extract in a medium bowl. cover with plastic wrap and refrigerate until firm, about 30 minutes.
• for the whipped topping: in a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. whip the heavy cream in a large mixing bowl to soft peaks. add the sugar, gelatin, and 1/2 teaspoon flavored extract, and continue whipping to stiff peaks. refrigerate until ready to use.
• to build the cake: remove the cakes from the cake pans. place one round a serving plate. spoon the filling the cake round, and spread over the cake evenly. place the second cake round on top of the filling. cover the top and sides of the layered cake with the whipped topping. refrigerate until ready to serve.