Eggnog Cake

Time

Yield

14 servings

Ingredients

Ingredients

1/2 cup butter
1 cup sugar, divided
2 whole egg, divided
3/4 cup orange juice
1-1/2 tsp. orange peel
1 tsp. vanilla
2 cups cake flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt

Eggnog Filling

5 tbsp. flour
1-1/4 cup eggnog
1 cup butter
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. nutmeg

Chocolate Frosting

2 oz. unsweetened chocolate
3 cups confectioners sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3 tbsp. butter
2 tbsp. whipping cream
3 tbsp. hot water

Instructions

Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well after each. Combine orange juice, peel and vanilla. Combine dry ingredients; add to creamed mixture alternately with juice mixture, beating well. In another bowl, beat whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter. Line two greased 9-inch round cake pans with waxed paper; grease paper. Pour batter into pans. Bake at 350°F for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel off paper; cool.

For filling, combine flour and a small amount of eggnog in a pan; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes. Cool completely. Cream butter and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture.

For frosting, mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and cream. Add water until frosting drizzles slightly. Split cakes in half; spread filling on three layers. Stack with plain layer on top; frost the top.

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