Eggnog Cake

Categories: Cakes - Frosting - Icing

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 eggs, separated
• 3/4 cup orange juice
• 1 1/2 tsp. grated orange peel
• 1 tsp. vanilla extract
• 2 cups sifted cake flour
• 2 tsp. baking powder
• 1/2 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• Eggnog Filling:
• 5 Tbsp. all-purpose flour
• 1 1/4 cups store-bought eggnog
• 1 cup butter, softened
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 1/4 tsp. ground nutmeg
• Chocolate Frosting:
• 2 oz. unsweetened chocolate, melted
• 2/3 cup confectioners' sugar
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 3 Tbsp. butter, softened
• 2 Tbsp. whipping cream
• 2 to 3 Tbsp. hot water

Directions

1. Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well after each.
2. Combine orange juice, peel and vanilla.
3. Combine dry ingredients; add to creamed mixture alternately with juice mixture, beating well.
4. In another bowl, beat whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter.
5. Line two greased 9-inch round cake pans with waxed paper; grease paper. Pour batter into pans. Bake at 350 degrees for 20 minutes or until cake teats done. Cool 5 minutes; remove to wire rack. Peel off paper; cool.
6. 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.
7. Cream butter and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture.
8. 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. Stake with plain layer on top; frost the top.

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