When the holidays roll around, my family eagerly anticipates sampling my eggnog cake. Its rich seasonal flavor is something to celebrate!
—JAN VALDEZ CHICAGO, IL
PREP: 40 MIN. + STANDING • BAKE: 25 MIN. + CHILLING • MAKES: 15 SERVINGS
1package white cake mix (regular size)
1 1/3 cups water
2tablespoons canola oil
3egg whites
2cups eggnog
1can (14 ounces) sweetened condensed milk
1/2cup 2% milk
1 1/2 cups heavy whipping cream
1/4cup sugar
1/8teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1. In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13x9-in. baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart.
3. In a large bowl, combine the eggnog, sweetened condensed milk and 2% milk. Pour a scant 3/4 cup mixture over cake; let stand for 20-30 minutes or until liquid is absorbed. Repeat four times. Cover and refrigerate for 8 hours or overnight.
4. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with the cinnamon and nutmeg. Refrigerate leftovers.
NOTE This recipe was tested with commercially prepared eggnog.