Eggnog Layer Cake

Recipe View Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans. (Prep time: 5 minutes)

Recipe View For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 teaspoon rum flavored extract until well combined. Divide the batter evenly between the two prepared cake pans. (Prep time: 10 minutes)

Recipe View Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks completely. (Bake time: 30 minutes, Cool time: 30 minutes)

Recipe View For the Filling: In a medium bowl, whisk together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract until smooth. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until firm, about 30 minutes. (Prep time: 5 minutes, Chill time: 30 minutes)

Recipe View For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water. Allow to stand for 5 minutes to soften, then stir until the gelatin is fully dissolved. In a large mixing bowl, whip the heavy cream to soft peaks. Gradually add the sugar, then the dissolved gelatin, and 1/2 teaspoon rum flavored extract. Continue whipping to stiff peaks. Refrigerate until ready to use. (Prep time: 15 minutes, Chill time: 15 minutes)

Recipe View To Build the Cake: Carefully remove the cakes from the cake pans. Level the tops of the cakes with a serrated knife if necessary to ensure a flat surface. Place one cake round onto a serving plate or cake stand. Spoon the filling onto the cake round and spread evenly. Gently place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping, creating swirls or a smooth finish as desired. Refrigerate for at least 1 hour to allow the flavors to meld and the cake to set before serving. (Assembly time: 20 minutes, Chill time: 60 minutes)