Shelly's Recipe

EGGNOG CAKE

Category: Cakes from Cake Mixes

3 large eggs
1/4 cup unsalted butter, melted
1 1/4 cups prepared eggnog
2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
1 box white cake mix

Frosting:
1 cup unsalted butter, softened
4 1/2 cups confectioners' sugar
2 tablespoons prepared eggnog
2 teaspoons rum
1 teaspoon vanilla extract
1/8 teaspoon freshly grated nutmeg

Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with non-stick flour-added cooking spray, or use your favorite method.

In a large bowl, using an electric mixer on low speed, beat together eggs, butter, eggnog, rum, vanilla, nutmeg, and cake mix, until moistened. Increase mixer speed to medium, and beat the mixture for 2 additional minutes.
Divide the batter into the prepared pans, and bake for 28-31 minutes, or until a toothpick inserted into cake comes out clean.

Cool cakes in pan for 10 minutes, on wire racks. Run a knife around the outside edges of pan, then invert cakes onto wire racks, to cool completely.

To make the frosting, in a large bowl, using an electric mixer on medium speed, beat together butter, and confectioners' sugar, until creamy. Beat in eggnog, rum, vanilla, and nutmeg, for an additional 3 minutes, or until ingredients are really well combined.
Spread and decorate the cake with frosting.