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Six Layer Eggnog Cake Recipe


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     Six Layer Eggnog Cake

Category   Desserts - Breads
Sub Category   None

2 C flour
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp rum extract
4 squares semi sweet chocolate
4 eggs
1 1/4 C sugar
1 1/2 C heavy cream

Preheat oven to 350. Grease 3 9 inch cake pans. In small bowl combine first 4 ingredients. In another bowl mix cream and extract until stiff. In a large bowl mix eggs and sugr until thick and lemon colored. Fold flour mix and cream into egg mixture until blended. Pour into cake pans, place in oven in staggering formation. Bake 20-25. Cool for 10 minutes and remove from pans, the cool completely. Cut cakes into halves. Put first layer on plate cut side up.
Frosting In 1 qt saucepan on med heat, heat 1 C egg whites, 1 C sugar and 1/2 tsp rum extract until sugar is completely dissolved, around 2 min. Stir constantly. In large bowl, beat 1 3/4 c butter til fluffy, around 5 min. Gradually beat egg white mixture into butter and 3/4 c cocoa. Increase to high speed and beat until light and fluffy.
Spread scant 1/2 cup until the last layer, top side up. Frost sides and top. Refridgerate.

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