Egg Nog Cake Magnifique Recipe
Egg Nog Cake Magnifique is a delicious mouth-watering cake recipe. Try this amazingly irresistible Egg Nog Cake Magnifique dish; I bet you will get a lot of compliments for this one!
Ingredients
Egg Nog Cake:
1 Pkg. Yellow Cake Mix (one that calls for 2 eggs & 11/3 cups water)
2 Eggs
1/2 Cups Egg Nog
1/4 Cup Melted Butter
1/2 Tsp. Nutmeg
1/2 Tsp. Rum Extract
Egg Nog Filling:
3 Tbs. Cornstarch
2 Cups Egg Nog
1/2 Tsp. Rum Extract
Whipped Cream Frosting:
2 Cartons of Whipping Cream
1/4, Cup Granulated Sugar
Dash of Salt
1 Tsp. Vanilla Extract
1 Tsp. Unflavored Gelatin, dissolved in 2 tbs. of water (optional)
1 Tsp. Rum Extract
Directions
Egg Nog Cake:
In large bowl, combine first 6 ingredients.
Beat for 4 minutes.
Pour batter into wax paper lined, greased and floured pans.
Bake for 30 minutes at 375 degrees.
When cooled, spread cooked egg nog filling between the two cakes.
Egg Nog Filling:
In stainless steel saucepan, combine cornstarch with a little bit of egg nog until smooth.
Blend remaining egg nog in over boiling water.
Stir frequently until thick and bubbly.
Add extract and cool.
Whipped Cream Frosting:
Combine cream, sugar, salt, vanilla and rum extract in mixing bowl.
Refrigerate, with beaters.
When chilled, begin whipping.
If cake is to stand for more than two hours after frosting, beat in dissolved gelatin.
Dissolve in cup set in boiling water.
Dribble into cream, beating constantly until stiff and spreadable.
In large bowl, combine first 6 ingredients.
Beat for 4 minutes.
Pour batter into wax paper lined, greased and floured pans.
Bake for 30 minutes at 375 degrees.
When cooled, spread cooked egg nog filling between the two cakes.
Egg Nog Filling:
In stainless steel saucepan, combine cornstarch with a little bit of egg nog until smooth.
Blend remaining egg nog in over boiling water.
Stir frequently until thick and bubbly.
Add extract and cool.
Whipped Cream Frosting:
Combine cream, sugar, salt, vanilla and rum extract in mixing bowl.
Refrigerate, with beaters.
When chilled, begin whipping.
If cake is to stand for more than two hours after frosting, beat in dissolved gelatin.
Dissolve in cup set in boiling water.
Dribble into cream, beating constantly until stiff and spreadable.
