Name: Eggnog Cake
Ingredients: 1 Yellow cake mix; 2 Eggs; 1 1/2 c Dairy eggnog; 1/4 c Butter or margarine; melted; 1/2 ts Ground nutmeg; 1/2 ts Rum extract; 3 tb Cornstarch; 2 c Eggnog; 1/2 ts Rum extract; 2 c Heavy whipping cream; 1/4 c Sugar; ds Salt; 1 ts Vanilla; 1/2 ts Rum extract; 1 ts Unflavored gelatin; 2 tb Water; cold; Nutmeg; optional; Red and green maraschino cherries

And you may know whether it is the Spirit’s work by this. Have you been led to Christ, and away from self? Have you been led away from all feelings, from all doings, from all willings, from all prayings, as the ground of your trust and your hope, and have you been brought nakedly to rely upon the finished work of Christ? If so, this is more than human nature ever taught any man. This is a height to which human nature never climbed. The Spirit of God has done that, and He will never leave what He has once begun.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Box cakes, Holidays, Layer cakes	12	Servings

INGREDIENTS

1		Yellow cake mix
2		Eggs
1 1/2	c	Dairy eggnog
1/4	c	Butter or margarine; melted
1/2	ts	Ground nutmeg
1/2	ts	Rum extract
3	tb	Cornstarch
2	c	Eggnog
1/2	ts	Rum extract
2	c	Heavy whipping cream
1/4	c	Sugar
	ds	Salt
1	ts	Vanilla
1/2	ts	Rum extract
1	ts	Unflavored gelatin
2	tb	Water; cold
		Nutmeg; optional
		Red and green maraschino cherries

INSTRUCTIONS

WHIPPED CREAM FROSTING
Use cake mix calling for two eggs and a a/3 cups water. 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. Makes 16 servings.
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 sup over hot water and
gently stir gelatin until dissolved. Drizzle dissolved gelatin into whipped
cream mixture and continue to beat until stiff.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God grades on the cross, not the curve.”