Triple Eggnog Cake
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
45
Spice
39
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Eggnog2
Eggs1 cup
Butter (melted)1 tsp
Ground Nutmeg2 tbsps
Water (cold)1 tbsp
Unflavored Gelatin2 cups
Heavy Whipping Cream1.25 cups
White Sugar1 pinch
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease 2 round cake pans
3
Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes
4
Pour batter into the prepared pans
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes
6
Remove cakes from pans and cool on a wire rack
7
Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth; refrigerate until pudding thickens, at least 30 minutes
8
Mix cold water and gelatin together in a bowl until gelatin is dissolved
9
Beat cream in a separate bowl using an electric mixer until soft peaks form; add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form
10
Refrigerate topping until chilled, at least 30 minutes
11
Place 1 cake on a serving plate and spread 1/2 of the filling on top
12
Place the second cake over the filling and top with remaining filling
13
Cover entire cake with whipped cream topping
14
Store cake in refrigerator