1 regular size pkg. yellow cake mix
1¼ c. eggnog
3 large eggs
¼ c. butter, softened
2 tsp. ground nutmeg
½ to 1 tsp. vanilla extract
Creamy Custard Sauce:
¼ c. sugar
1 Tbsp. cornstarch
¼ tsp. salt
1 c. whole milk
1 large egg yolk, beaten
1 tsp. butter
¼ tsp. vanilla extract
½ c. heavy whipping cream, whipped
Additional nutmeg (optional)
Preheat oven to 350°. Grease and flour a 10" fluted tube pan. Combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in the pan 10 minutes before removing to a wire rack to cool completely.
For sauce: In a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat.
In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg. —20 servings.