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.

www.thasc.com