Recipe - Eggnog Cake

One half cup Butter
1 cup Sugar, divided
2 Whole egg, divided
Three fourths cup Orange juice
1 One half teaspoon Orange peel
1 teaspoon Vanilla
2 cup Cake flour
2 teaspoon Baking powder
One half teaspoon Nutmeg
One half teaspoon Baking soda
One fourth teaspoon Salt

EGGNOG FILLING
5 tablespoon Flour
1 One fourth cup Eggnog
1 cup Butter
Three fourths cup Sugar
1 teaspoon Vanilla
One fourth teaspoon Nutmeg

CHOCOLATE FROSTING
2 ounce Unsweetened chocolate
3 cup Confectioners sugar
One fourth teaspoon Cinnamon
1/8 teaspoon Nutmeg
3 tablespoon Butter
2 tablespoon Whipping cream
3 tablespoon Hot water

Cream butter and Three fourths cup sugar. Add yolks, one at a time, beating well
after each. Combine orange juice, peel and vanilla. Combine dry
ingredients; add to creamed mixture alternately with juice mixture, beating
well. In another bowl, beat whites until foamy; gradually add remaining
sugar, beating until soft peaks form. Fold into batter. Line two greased
9in. round cake pans with waxed paper; grease paper. Pour batter into
pans. Bake at 350'F for 20 minutes or until cake tests done. Cool 5
minutes; remove to wire rack. Peel off paper; cool. For filling, combine
flour and a small amount of eggnog in a pan; stir until smooth. Stir in
remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2
minutes. Cool completely. Cream butter and sugar; add vanilla and nutmeg.
Gradually beat in eggnog mixture. For frosting, mix chocolate, sugar,
cinnamon and nutmeg. Beat in butter and cream. Add water until frosting
drizzles slightly. Split cakes in half; spread filling on three layers.
Stack with plain layer on top; frost the top.
Posted to MCRecipe Digest V1 #343

Recipe by: Country Woman, Nov/Dec, 1995

From: scahill@tcsn.net (Edward Cahill)

Date: Fri, 13 Dec 1996 17:55:46 0800