Sunday, January 16, 2011

Left Over Egg Nog

A month ago I had  stood in the dairy aisle at Winco, debating my options, blocking traffic.  A quart or a half a gallon?  My son was coming for the holidays and he loves eggnog. But he is the only one in the family who drinks it. And I hate to throw  out food.  I erred in the generous side...he flew home  having only  downed half of it.  What to do with the rest? It was getting close to the sell by date.  I tasted it. Yup...still OK. An internet search on "eggnog recipes" provided the solution:  an eggnog cake. The readers gave it high ratings, and I had all the ingredients on hand! The cake was a hit at our weekly bible study. Clark had two pieces, "It's best when it's fresh!", he explained to the group.  What was left,  went home with a friend who still has kids around,  my tactic to  facilitate our annual resolve to battle our bulges. Today in church, her daughter stopped as she headed back to her seat post communion and whispered, "your cake was amazing!".   Next year I  may buy eggnog just so I can make this cake! The start of a new tradition?

Eggnog Cake

Eggnog 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 teaspoon rum flavored extract
* 1 (3.4 ounce) package instant vanilla pudding mix
* 2 cups eggnog
* 1 teaspoon rum flavored extract
* 2 cups whipping cream
*1/4 cup sugar
*1  teaspoon rum flavored extract


1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
2. For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans. (See Cook's Notes below)
3. 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.
4. For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
5. For the Topping: . Whip the cream in a large mixing bowl to soft peaks. Add the sugar and 1 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
6. To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto 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. Sprinkle the top with a little nutmeg. Refrigerate until ready to serve.

Cook's Note:
I used a 13x9 pan.and cooked it for 35 minutes (per the directions on the cake mix package).  When cake was  cool, using a large bread knife,  I cut the cake in half horizontally. The top part broke apart into several pieces when I moved it to the  wax paper on the counter, but once I had spread the filling on the bottom half, I carefully pieced the top back on. The whipped topping covered the "oops". No one was the wiser.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.