Holiday Eggnog Cake

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in a large bowl.
3. 3
   Beat for 4 minutes.
4. 4
   Pour batter into 2 wax-paper lined greased and floured 9-inch round cake pans.
5. 5
   Bake for 30 minutes or until cake tester comes out clean.
6. 6
   Cool for 10 minutes in pans, then turn out onto wire rack and cool thoroughly.
7. 7
   Meanwhile, make filling.
8. 8
   In a stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth.
9. 9
   Blend in remaining eggnog and cook over simmering water until thickened and smooth.
10. 10
    Add rum extract and cool.
11. 11
    When cooled, spread between cake layers.
12. 12
    To make frosting, combine cream, sugar, salt, vanilla and extracts in a mixing bowl and chill.
13. 13
    Whip until soft peaks form.
14. 14
    Soften gelatin in water.
15. 15
    Place over hot water until dissolved.
16. 16
    Drizzle dissolved gelatin into whipped cream and continue to beat until stiff.
17. 17
    Frost cake and garnish with nutmeg and red and green cherries, if desired.
18. 18
    Refrigerate until serving time, up to 24 hours.