Eggnog Pound Cake
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1 package (18 1/4 ounces) yellow cake mix
1 cup commercial eggnog
1/2 cup butter or margarine, softened
1/2 to 1 teaspoon ground nutmeg
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup milk
1 egg yolk, lightly beaten
1 teaspoon butter or margarine
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped
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 (Bundt). Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes; invert on a wire rack. Remove pan and cool completely.
For the 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.
Yield: 16-20 servings.