Eggnog Pound Cake

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 1 package yellow cake mix
• 1 1/8 cups eggnog
• 3 eggs
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/2-1 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 1 teaspoon margarine
• 1 teaspoon rum extract
• 1/2 cup whipping cream, whipped

Recipe

• 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: combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.
• 9 bring to a boil over medium heat, stirring constantly.
• 10 blend a small amount into egg yolk and return to pan; mix well.
• 11 cook and stir for 2 minutes.
• 12 remove from heat, stir in butter and rum extract.
• 13 cool 15 minutes.
• 14 fold in whipped cream.
• 15 store in fridge and serve with cake.