Here is the second Christmas cake recipe from my daughter that you can make for your next Christmas party. It is delicious!
GINGERBREAD CAKE WITH EGGNOG CREAM CHEESE FROSTING:
Walmart currently has a Betty Crocker gingerbread cake and cookie mix. You will need 2 boxes of it for a three layered 8″ round cake. Use both mixes together, and add 2 cups milk, 1/2 cup melted butter, and 4 eggs. Then divide among three 8-inch pans and bake for about 35 min.
EGGNOG BUTTERCREAM FROSTING
1 1/2 packages of cream cheese, room temperature
1 cup butter, room temperature
2 pounds powdered sugar
1/2 cup eggnog
1/4-1/2 tsp. nutmeg (to your liking)
1-2 tsp. of imitation Rum Extract (or to taste)
Beat butter and cream cheese until smooth and creamy.
Add half the powdered sugar and mix.
Add the rest of the sugar, eggnog, and imitation rum extract- TO TASTE
Beat until smooth and creamy.
TO ASSEMBLE:
Cake layer, about 1 cup of frosting, smoothed evenly to the edges. Repeat with each layer. Frost the top and then the sides to your liking and decorate as desired.
This cake should be refrigerated until an hour or two before serving, unless you like cold cake, then you can serve is from the fridge.
