Christmas Eggnog Cake Recipe Eggnog Sauce - Eggnog Glaze

Christmas Eggnog Cake Recipe
Eggnog Sauce - Eggnog Glaze

1 box yellow cake mix
1 + cup eggnog
3 eggs
1/2 cup butter, softened
1 tsp ground nutmeg

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 fluted tube pan.
Bake at 350 for 40-45 minutes.

Cool in pan 10 minutes; invert on a wire rack.
Remove and cool completely before adding sauce or glaze.

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Eggnog Sauce Recipe:

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

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 of mixture into egg yolk
and then return yolk mixture to pan.
(you are bringing the temp of the egg up so it won't scramble)
mix well.

Cook and stir for 2 minutes.
Remove from heat
stir in butter and vanilla.
Cool about 15 minutes.
Fold in whipped cream.

Store, covered in refrigerator until ready to serve with cake.

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Eggnog Glaze Recipe

Fold together even amounts of cool whip and eggnog.
Mix until smooth.
Best when served immediately.
This is a great idea for when you need a special glaze in a hurry.
You can make as much or as little as you like.
for example:
1 cup cool whip
1 cup eggnog


Diary of a Kentucky Cook