Egg Nog Cake Using A Yellow Cake Mix Recipes

EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
• Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
• Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It's a matter of preference as to whether you pour the glaze on your cake while it's still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
• To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!

CLAUDIA LAMASCOLO

Steps:

• Grease and flour a bundt pan or a 13x9 sheet cake pan.
• Whip the butter until light.
• Add the eggs, cake mix, vanilla, eggnog, spices, and rum.
• Beat until well combined around 2 1/2 minutes.
• Pour into prepared pan and bake until center springs back around 40 minutes. Test with toothpick.
• Cool and frost with Eggnog frosting or sprinkle with powdered sugar.
• Frosting:
• Whip together the butter, cinnamon, and sugar( adding gradually).
• Add a few tablespoons of eggnog, rum or brandy until desired consistency.

CONTEST-WINNING EGGNOG CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

EGG NOG CAKE USING A YELLOW CAKE MIX

Steps:

• 1. First preheat the oven to 350 degrees F.
• 2. Then Grease and flour a 9"x13" cake pan. (I use Baker's Joy spray)
• 3. Next mix the egg, oil, eggnog, cake mix, sour cream, rum extract, and apple pie spice in a mixing bowl for 2 minutes, scraping bowl as necessary.
• 4. Do not be tempted to add more rum flavoring. The extract is very strong.
• 5. Next pour the cake mix into prepared pan and bake in your oven at 350 for 29 - 32 minutes. I check around 29 minutes and the top of my oven is the hottest so I place the cake on the top rack.
• 6. Take out when cooled. prepare whipped topping with apple pie spice, cinnamon or nutmeg and place on top. I also make a butter rum sauce but it is very strong. A caramel sauce would also go well with this cake.

EGGNOG DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
• When the butter is melted, remove the pan from the oven and spray the edges with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer. Evenly sprinkle the pudding mix over the top, then pour the eggnog all over, tilting the baking dish to distribute. Top with the pecans, sugar and nutmeg.
• Bake until the top is golden brown and mostly set but still a little bit jiggly all over, 40 to 45 minutes. Run a butter knife around the edges to loosen, then let cool for 30 minutes.
• Scoop into bowls while still warm and top with swirls of whipped cream, a drizzle of caramel sauce and more ground nutmeg. If not eating warm, transfer cake from baking dish to a storage container (otherwise, the caramelized cake will stick to the dish).

EGGNOG LAYER CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
• For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
• For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
• For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
• To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.

EGGNOG POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.