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Eggnog Cake
Ingredients:
Cake:
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 tbs 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 ounces unsweetened chocolate, melted
3 cup confectioners sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
3 tbs. butter, softened
2 tbs. whipping cream
2 to 3 tbs. hot water
Method:
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 350'F 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.
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