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Christmas: Eggnog Pound Cake

Source of Recipe

TOH Message Board


Recipe Introduction

Choose the custard sauce or the Cool Whip Topping to serve over the cake. Both are delicious.

List of Ingredients

CAKE:
-1 package yellow cake mix
-1 cup commercial eggnog
-3 eggs
-1/2 cup butter or margarine, softened
-1/2 to 1 tsp ground nutmeg

CUSTARD SAUCE:
-1/4 cup sugar
-1 Tbsp cornstarch
-1/4 tsp salt
-1 cup milk
-1 egg yolk, lightly beaten
-1 tsp butter or margarine
-1 tsp vanilla or rum extract
-1/2 cup whipping cream, whipped

Cool Whip Topping:
-1 Cup Cool Whip
-1 Cup Eggnog
-1 tsp vanilla or rum extract








Recipe

Cake:
-Combine cake ingredients in a bowl.
-Beat on low until moistened, scraping bowl occasionally.
-Beat on medium for 2 minutes.
-Pour into a greased and floured 12-cup fluted tube pan.
-Bake at 350 for 40-45 minutes or until toothpick comes out clean.
-Cool in pan 10 minutes; invert on a wire rack.
-Remove pan and cool completely.

Sauce:
-Combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.
-Bring to a boil over medium heat, stirring constantly.
-Blend a small amount into egg yolk and return to pan; mix well.
-Cook and stir for 2 minutes.
-Remove from heat, stir in butter and vanilla.
-Cool 15 minutes.
-Fold in whipped cream.
-Store in fridge and serve with cake.
-16-20 servings

Alternate Sauce:
-Mix Cool Whip eggnog and extract all together. Store in fridg and serve over cake.