Eggnog Cake

-WHIPPED CREAM FROSTING-
2 c Heavy whipping cream
1/4 c Sugar
ds Salt
1 ts Vanilla
1/2 ts Rum extract
1 ts Unflavored gelatin
2 tb Water; cold
Nutmeg; optional
Red and green maraschino
– cherries

Use cake mix calling for two eggs and a a/3 cups water. Combine cake mix;
eggs, eggnog, butter, nutmeg and rum extract in large mixer bowl. Beat 4
minutes. Pour batter into 2 wax paper-lined greased and floured 8 or 9 inch
cake pans. Bake at 375~F, 30 minutes or until cake tester comes out clean.
Cool 10 minutes, turn out onto wire rack and cool thoroughly. Spread cooled
Eggnog Filling between layers. Frost with Whipped Cream Frosting and
garnish with nutmeg and red and green cherries. Refrigerate until serving
time up to 24 hours. Makes 16 servings.
EGGNOG FILLING Combine cornstarch with small amount of eggnog in stainless
steel or glass saucepan. Blend until smooth. Blend in remaining eggnog and
cook over simmering water until thickened and smooth. Add rum extract and
cool.
WHIPPED CREAM FROSTING Combine whipping cream, sugar, salt and vanilla and
rum extracts in mixing bowl, then chill. Whip until soft peaks form. Soften
gelatin in 2 tablespoons cold water in cup. Place sup over hot water and
gently stir gelatin until dissolved. Drizzle dissolved gelatin into whipped
cream mixture and continue to beat until stiff.