1/2 c Butter
1 c Sugar, divided
2 Whole egg, divided
3/4 c Orange juice
1 1/2 ts Orange peel
1 ts Vanilla
2 c Cake flour
2 ts Baking powder
1/2 ts Nutmeg
1/2 ts Baking soda
1/4 ts Salt
EGGNOG FILLING
5 tb Flour
1 1/4 c Eggnog
1 c Butter
3/4 c Sugar
1 ts Vanilla
1/4 ts Nutmeg
-CHOCOLATE FROSTING-
2 oz Unsweetened chocolate
3 c Confectioners sugar
1/4 ts Cinnamon
1/8 ts Nutmeg
3 tb Butter
2 tb Whipping cream
3 tb Hot water
Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well
after each. Combine orange juice, peel and vanilla. Combine dry
ingredients; add to creamed mixture alternately with juice mixture, beating
well. In another bowl, beat whites until foamy; gradually add remaining
sugar, beating until soft peaks form. Fold into batter. Line two greased
9-in. round cake pans with waxed paper; grease paper. Pour batter into
pans. Bake at 350’F for 20 minutes or until cake tests done. Cool 5
minutes; remove to wire rack. Peel off paper; cool. For filling, combine
flour and a small amount of eggnog in a pan; stir until smooth. Stir in
remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2
minutes. Cool completely. Cream butter and sugar; add vanilla and nutmeg.
Gradually beat in eggnog mixture. For frosting, mix chocolate, sugar,
cinnamon and nutmeg. Beat in butter and cream. Add water until frosting
drizzles slightly. Split cakes in half; spread filling on three layers.
Stack with plain layer on top; frost the top.
Yields
14 Servings