Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package yellow cake mix

  2. 1 cup eggnog*

  3. 3 eggs

  4. 1/2 cup butter or margarine, softened

  5. 1/2 teaspoon ground nutmeg


  7. 1/4 cup sugar

  8. 1 tablespoon cornstarch

  9. 1/4 teaspoon salt

  10. 1 cup milk

  11. 1 egg yolk, lightly beaten

  12. 1 teaspoon butter or margarine

  13. 1 teaspoon vanilla extract

  14. 1/2 cup whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine the first five ingredients. Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely. For sauce, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Blend a small amount into egg yolk. Return all to the pan; mix well. Cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.


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