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LOCATION: Recipes >> Cake Recipes >> Eggnog Cake

Print this Recipe    Eggnog Cake

1/2 cup butter, softened
1 cup sugar, divided
2 eggs, separated
3/4 cup orange juice
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt

5 tablespoons all-purpose flour
1 1/4 cups store-bought eggnog
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

2 ounces unsweetened chocolate, melted
3 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons butter, softened
2 tablespoons whipping cream
2 to 3 tablespoons hot water

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-in. round cake pans with waxed
paper, grease paper. Pour batter into pans.

Bake at 350F 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.

Yield: 14 servings.

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