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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is a winner. Tasty and delicious! This is going to be a holiday regular for us! Ingredients:
1 package yellow cake mix |
1 1/8 cups eggnog |
3 eggs |
1/2 cup butter or 1/2 cup margarine, softened |
1/2-1 teaspoon ground nutmeg |
1/4 cup sugar |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1 cup milk |
1 egg yolk, lightly beaten |
1 teaspoon butter or 1 teaspoon margarine |
1 teaspoon rum extract |
1/2 cup whipping cream, whipped |
Directions:
1. Combine cake ingredients in a bowl.
2. Beat on low until moistened, scraping bowl occasionally.
3. Beat on medium for 2 minutes.
4. Pour into a greased and floured 12-cup fluted tube pan.
5. Bake at 350 for 40-45 minutes or until toothpick comes out clean.
6. Cool in pan 10 minutes; invert on a wire rack.
7. Remove pan and cool completely.
8. Sauce: Combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.
9. Bring to a boil over medium heat, stirring constantly.
10. Blend a small amount into egg yolk and return to pan; mix well.
11. Cook and stir for 2 minutes.
12. Remove from heat, stir in butter and rum extract.
13. Cool 15 minutes.
14. Fold in whipped cream.
15. Store in fridge and serve with cake.
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