Egg Nog Cake
If you enjoy Egg Nog, Give this one a try !
- Betty Crocker Golden Vanilla cake mix 1 ea
- Egg nog 1-1/4 cup
- Water 1/4 cup
- Eggs, fresh, whole 3 each
- Pecans, chopped 1 cup
- Butter 1 Tbsp
- Egg nog 2 cups
- Corn starch 2 tbsp
- Rum flavoring 1 Tbsp
- Nutmeg 1/8 tsp
- Mix cake mix, until well blended. Divide into 3 - 9 inch round cake pans, with liners under mix. Bake for 15-20 minutes or until done. Flip out of pans and let cool.
- Over medium-low heat, saute pecans in butter for about 5 minutes. (Stir very often, they will burn very quickly) Remove pecans from pan, place egg nog, corn starch, rum and nutmeg. Stir well and let cook until thickened. Let cool. Place about 1/3 of filling on bottom cake circle, spread to about ½ inch from edge, sprinkle a small amount of roasted pecans. Repeat with the other 2 layers. Let cake chill for a couple of hours before serving
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