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Eggnog Cream Cake Recipe

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This recipe for Eggnog Cream Cake, by , is from Claudia's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Claudia Barrett

Category:
Category:

Ingredients:  
Ingredients:  
1 (18.25 oz) pkg white cake mix with pudding
2 large eggs
c. water
c. vegetable oil
1 c. eggnog, divided use
2 (1.3 oz pkgs whipped topping mix (such as Dream Whip)
2 tbsp. bourbon (optional)

Directions:
Directions:
Preheat oven to 350 degrees.
Beat first 4 ingredients and c. eggnog at low speed with electric mixer 30 seconds or just until dry ingredients are moistened; beat at medium speed 2 minutes.
Pour batter evenly into 3 greased and floured 9 cake pans.
Bake18-2 minutes or until toothpick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on the racks.

Beat whipped topping mix and remaining eggnog at low speed with electric mixer 30 seconds or until just blended. Beat at high 4 minutes or until stiff peaks form.
Gradually add bourbon, if desired, beating until blended.
Spread about c. frosting between cake layers; spread remaining frosting on top and sides of cake.
Cover and chill at least an hour.

Number Of Servings:
Number Of Servings:
12 to 16
Personal Notes:
Personal Notes:
This can be made in a 9X13 pan. Bake 30-35 minutes or until done.

 

 

 

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