Diane's Speedy Egg Nog Cake
INGREDIENTS
EGG NOG CAKE
- 1 - 1 (18.5 ounce) package yellow cake mix (with eggs and oil as instructed on package)
- Darigold Egg Nog
- Nutmeg
EGG NOG GLAZE
- 1 1/2 cups confectioners' sugar
- 3 tablespoons Darigold Egg Nog
- 1/8 teaspoon salt
- 1/4 teaspoon rum extract
- 1 teaspoon butter
INSTRUCTIONS
CAKE:
Prepare the cake mix according to the directions on box, with the following adjustments: Substitute Darigold Classic, Regular or Light Egg Nog for the water called for in the recipe. When combining ingredients, add in 1 teaspoon of nutmeg.
We baked our cake in a bundt pan according to package directions at 350° for 35 minutes but found the cake to be under cooked. We baked it an additional 15 minutes at 350° and it came out perfect!
GLAZE:
Melt the butter and add to rest of ingredients. Mix until creamy. Add extra egg nog if needed. Spoon glaze over cake, allowing some to run down sides. Preparation Time: 5 minutes
TIME
Preparation: 8 minutesCooking: 50 minutesRefrigeration: 5 minutes
RECIPE YIELD/SERVING SIZE
Makes 12 servings.