Recipe of the Week: Egg Nog Cake! Yum!

   

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With its moist cake layers, creamy filling and chocolate frosting, this cake appeals to all palates! -Edith Disch, Fairview Park, Ohio

14 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

• 2 eggs, separated
• 1/2 cup butter, softened
• 1 cup sugar, divided
• 3/4 cup orange juice
• 1-1/2 teaspoons grated orange peel
• 1 teaspoon Spice Islands® pure vanilla extract
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 
  EGGNOG FILLING:
• 5 tablespoons all-purpose flour
• 1-1/4 cups eggnog
• 1 cup butter, softened
• 3/4 cup sugar
• 1 teaspoon Spice Islands® pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 
  CHOCOLATE FROSTING:
• 2/3 cup confectioners' sugar
• 3 tablespoons butter, softened
• 2 tablespoons heavy whipping cream
• 2 ounces unsweetened chocolate, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 to 3 tablespoon hot water

Directions

• Let eggs stand at room temperature for 30 minutes. In a large bowl,
• cream butter and 3/4 cup sugar until light and fluffy. Add yolks,
• one at a time, beating well after each. Combine orange juice, peel
• and vanilla. Combine the flour, baking powder, nutmeg, baking soda
• and salt; add to creamed mixture alternately with juice mixture,
• beating well after each addition.
• In another bowl, with clean beaters, beat egg whites on medium speed
• until soft peaks form. Gradually beat in remaining sugar, 1
• tablespoon at a time, on high until stiff peaks form. Gradually fold
• into batter.
• Line two greased 9-in. round baking pans with waxed paper; grease
• paper. Pour batter into pans. Bake at 350° for 20 minutes or
• until a toothpick inserted near the center comes out clean. Cool in
• pans for 10 minutes before removing to wire racks. Peel off paper;
• cool.
• For filling, in a small saucepan, combine flour and a small amount of
• eggnog; stir until smooth. Stir in remaining eggnog; bring to a
• boil, stirring constantly. Cook and stir 2 minutes or until
• thickened. Cool completely.
• In a small bowl, cream butter and sugar until light and fluffy; beat
• in vanilla and nutmeg. Gradually beat in eggnog mixture until
• smooth; set aside.
• For frosting, in another small bowl, cream confectioners' sugar and
• butter until light and fluffy. Beat in the cream, chocolate,
• cinnamon and nutmeg until smooth. Add water until frosting reaches
• spreading consistency.
• Split cakes in half; spread filling on three layers. Top with
• remaining layer; frost top. Yield: 14 servings.

© Taste of Home 2011