Combine melted butter, eggnog, and vanilla extract in a bowl. Add confectioners' sugar slowly, mixing until fully combined.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Whisk whole egg, sugar, oil, eggnog and milk. Sift together flour
up milk and 1 cup eggnog until smooth. Bring remaining milk
nd sugar. Add egg and eggnog. Combine flour, baking powder, salt
ix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
on rack.
To make Icing: Combine egg nog, light corn
and icing sugar until soft peaks form. pour chilled eggnog int 2
Beat together eggs, eggnog, rum, sugar,nutmeg, cinnamon,salt&
Let butter, eggs and eggnog stand at room temperature 30
nd 1 tablespoon of eggnog. Add additional eggnog, 1 teaspoon at a
utter, egg and 2 T. eggnog until well blended.
Drop
ater overnight.
Sift the icing sugar into a large bowl
Make eggnog creme anglaise: in med saucepan,
ix together powdered sugar and eggnog. When smooth, drizzle over top
o don't stress.
Icing:
In a medium sized
Generously grease and flour Bundt pan or two 10-inch pans. Sprinkle nuts on bottom of prepared pans (about 2 teaspoons in each individual pan; set aside.
Heat oven to 325\u00b0.
Put dry cake mix in a large bowl and add eggnog, oil and eggs.
Add rum and nutmeg and beat for 2 minutes.
Pour batter in prepared pans. Bake for 20 to 25 minutes.
Use a cream cheese icing for cake.
edium high heat, mix sugar, eggnog and vanilla. Stir until it
/4 cup of the eggnog in a saucepan. Squeeze out