Baking the Cake:
- 1 package yellow cake mix
- 1 cup eggnog (we used soy eggnog which we found available out of season)
- 3 eggs
- ½ cup butter, softened
- ½ to 1 teaspoon ground nutmeg
Custard Sauce:
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 cup milk
- 1 egg yolk, lightly beaten
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream, whipped
In a large bowl, combine cake mix, eggnog, eggs, butter and nutmeg. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.
Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with cake.
Yield: 16-20 Servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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