Eggnog Pound Cake
1 package yellow cake mix
1 cup commercial eggnog
1/2 cup butter or margarine, softened
1/2 to 1 tsp ground nutmeg
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
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.
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.
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.