Friday, January 8, 2010

Friday's Recipe

We had company for dinner over the holidays, and this recipe was requested for dessert by my husband. My daughter decided she wanted to make it. It turned out great! The only advice I would give is that if you don't have a fluted tube pan & use a bundt pan, make sure & check the middle. We had to make it 2wice, because we used a bundt pan & didn't get the center done the 1st time. It was very moist & had a delicious egg nog flavor, so overall it gets an A+.

Egg Nog Cake - yield 16 servings

cooking spray
1 package (18.25 oz.) yellow cake mix
egg nog
vegetable oil
1 tsp. ground nutmeg
1 tsp. egg nog

Egg Nog Icing
2 cups confectioners' sugar
1 tablespoon butter, melted
2 to 3 tablespoons egg nog

Preheat oven to 350 degrees or temperature specified on cake mix package. Evenly coat 10-inch fluted tube pan with nonstick cooking spray. Prepare cake mix according to package directions, except substitute egg nog for the specified amount of water. Stir in nutmeg and and the additional teaspoon egg nog. Bake as package directs for fluted tube or bundt pan. Invert pan to cooling rack. Remove pan, and let cool.

To prepare icing: beat together all ingredients until smooth and spreadable, but not runny. Spread over top of cake.

Note: Do not use a "butter recipe" cake mix.


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