Of all the beverages we serve at the holidays, egg nog is an old-fashioned favorite. It used to be that drinks like egg nog were also used for medicinal purposes. I've even saw in a cookbook once that had a recipe for egg nog that was designed for a "mental pick-me-up". However, this drink has a special significance at Christmas.
Not everyone likes egg nog, but I've found a recipe that even those that don't care for the drink will like eating, since egg nog is an ingredient in this "Egg Nog Cake". I ran this recipe about two years ago and I felt it deserved repeating, since it's festive for the holiday season and is a moist, luscious dessert.
It begins, easily enough, with a cake mix. You simply combine the mix with eggs, oil, egg nog (the store-bought version) a bit of rum flavoring and nutmeg. This is all beaten together and baked. The original recipe called for it to be made in layers, but when I first tried this cake, for some reason, the layers wouldn't stay put when it was iced. To make it much easier to work with and even transport to a holiday gathering, I recommend a 9x13 inch pan. However, if you would like to make it a layer cake, I've included the directions for that, too.
When the cake is done and has cooled, a wonderful cream cheese icing goes over it. It's golden color is certainly eye-catching and produces a moist, flavorful cake. And as I mentioned: I've seen people who don't like egg nog like this cake!
Another good cake for transporting to holiday gatherings is one I shared a while back for a "Pecan Praline Cake", which is a light chocolate cake with a pecan and brown sugar topping. In case you don't already have it, here's the link to the recipe:
Now, if you're really in the mood for a cake that's wickedly rich and full of chocolate, here's a video for a "Dark Chocolate Mousse Cake". To see the video, click on this link:
Surprise those that aren't fans of egg nog with this cake and they may find they'll like it!
EGG NOG CAKE
- 1 Pkg. Yellow Cake Mix
- 1 C. Dairy Egg Nog (I prefer the Borden's brand)
- 1/4 C. Vegetable Oil
- 3 Large Eggs
- 2 Tbls. Rum OR 1 Tsp. Rum Extract
- 1/4 Tsp. Ground Nutmeg
Combine all ingredients in a large bowl and beat at low speed to dampen the cake mix; increased speed to medium and beat for 3 minutes; turn into a greased and floured 9x13 inch pan; bake at 350 degrees for about 35 minutes or until cake tests done; let cool; frost with Cream Cheese Frosting. For layers, bake at 350 degrees in 2 9-inch layer pans that have been greased and floured for about 25 minutes or until they test done in the center. Let cool in the pans for about five minutes, then turn out to cool completely.
Cream Cheese Frosting:
- 1 8 oz. pkg. Cream Cheese
- 1 Lb. Confectioner's Sugar
- 1-1/2 Tsp. Egg Nog (more if needed)
- A few Drops of Yellow Food Coloring
Cream the cream cheese until smooth and gradually add the confectioner's sugar, along with the egg nog; if mixture appears too still, add additional egg nog to get it to the desired consistency; add the food coloring.