Rum-Scented Eggnog Cake

Directions

1. 1
   Preheat oven to 350F Coat 2 8-in round cake pans with cooking spray.
2. 2
   Whisk together flour, baking powder, soda, 1/2 tsp nutmeg, and salt.
3. 3
   Reserve.
4. 4
   In large bowl, whisk together brown sugar, egg substitute, sour cream and oil until smooth.
5. 5
   Stir in flour mixture, then 3/4 c milk, 2 Tbs rum and 2 tsp vanilla until smooth.
6. 6
   Divide between pans.
7. 7
   Bake until toothpick inserted into centers come out clean (22-25 mins).
8. 8
   Cool 10 minutes before removing from pan.
9. 9
   Transfer to rack.
10. 10
    Brush with remaining rum.
11. 11
    Cool completely.
12. 12
    On medium-high speed, beat topping mix with remaining milk and vanilla until thickened and fluffy (3-4 mins).
13. 13
    Place one cake layer on serving plate.
14. 14
    Spread with 1 1/4 c frosting.
15. 15
    Top with remaining layer.
16. 16
    Frost top and side of cake.
17. 17
    Sprinkle with nutmeg and garnish with cranberries and mint if desired.