Eggnog Pound Cake
CATEGORIES
INGREDIENTS
  • Servings: 16 - 20
  • 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
  • 1/2 cup whipping cream, whipped
DIRECTIONS
  1. Combine cake ingredients in a bowl.
  2. Beat on low until moistened, scraping bowl occasionally.
  3. Beat on medium for 2 minutes.
  4. Pour into a greased and floured 12-cup fluted tube pan.
  5. Bake at 350 for 40-45 minutes or until toothpick comes out clean.
  6. Cool in pan 10 minutes; invert on a wire rack.
  7. Remove pan and cool completely.
  8. Sauce:
  9. Combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.
  10. Bring to a boil over medium heat, stirring constantly.
  11. Blend a small amount into egg yolk and return to pan; mix well.
  12. Cook and stir for 2 minutes.
  13. Remove from heat, stir in butter and vanilla.
  14. Cool 15 minutes.
  15. Fold in whipped cream.
  16. Store in fridge and serve with cake.