Ingredients
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Instructions
Cake - Preheat oven to 350 degrees. Butter and flour, or spray with baking spray, a 13x9x2-inch glass baking pan. Line the bottom of the pan with 13x9x2-inch piece of parchment paper.
- Sift together the flour, baking powder and salt. In a mixing bowl at medium speed, beat the butter until light and fluffy, scraping the bowl with a spatula occasionally.
- Add the sugar gradually, beating until thoroughly blended. Add the eggs, one by one, thoroughly blending after each addition. Beat in the vanilla.
- Add ⅓ of the flour mixture and beat until blended. Add 1 cup egg nog and ½ of the remaining flour mixture; beat for 30 seconds; scrape down the sides of the bowl; add the remaining flour mixture and beat for 30 seconds more. Do not overbeat.
- Pour the mixture into the prepared pan and bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven. Cool to room temperature on a rack.
- Turn the cake onto a serving tray. Pierce holes in the cake with a fork and fill holes with the remaining 2 and ½ cups egg nog using a squeeze bottle, marinade injector or by pouring the egg nog into the holes. Frost the cake with Whipped Cream Frosting.
- Garnish with grated nutmeg and drizzled Dulce de Leche Sauce. Cut into pieces and serve with a garnish of additional Dulce de Leche Sauce on the plate.
- Makes: One 13×9-inch cake, 12 generous servings.
Whipped Cream Frosting - In a mixing bowl at high speed, beat together cream, sugar and vanilla until stiff peaks form. Keep chilled until frosting cake and serving.
Dulce de Leche Sauce - Heat the milk in a small saucepan until hot but not simmering. Transfer to a small bowl and whisk in the prepared dulce de leche.
- *Found in baking or Hispanic foods sections of grocery stores.
Ingredients
Share this recipe with your friends!
[social_warfare]
|
|
Instructions
Cake - Preheat oven to 350 degrees. Butter and flour, or spray with baking spray, a 13x9x2-inch glass baking pan. Line the bottom of the pan with 13x9x2-inch piece of parchment paper.
- Sift together the flour, baking powder and salt. In a mixing bowl at medium speed, beat the butter until light and fluffy, scraping the bowl with a spatula occasionally.
- Add the sugar gradually, beating until thoroughly blended. Add the eggs, one by one, thoroughly blending after each addition. Beat in the vanilla.
- Add ⅓ of the flour mixture and beat until blended. Add 1 cup egg nog and ½ of the remaining flour mixture; beat for 30 seconds; scrape down the sides of the bowl; add the remaining flour mixture and beat for 30 seconds more. Do not overbeat.
- Pour the mixture into the prepared pan and bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven. Cool to room temperature on a rack.
- Turn the cake onto a serving tray. Pierce holes in the cake with a fork and fill holes with the remaining 2 and ½ cups egg nog using a squeeze bottle, marinade injector or by pouring the egg nog into the holes. Frost the cake with Whipped Cream Frosting.
- Garnish with grated nutmeg and drizzled Dulce de Leche Sauce. Cut into pieces and serve with a garnish of additional Dulce de Leche Sauce on the plate.
- Makes: One 13×9-inch cake, 12 generous servings.
Whipped Cream Frosting - In a mixing bowl at high speed, beat together cream, sugar and vanilla until stiff peaks form. Keep chilled until frosting cake and serving.
Dulce de Leche Sauce - Heat the milk in a small saucepan until hot but not simmering. Transfer to a small bowl and whisk in the prepared dulce de leche.
- *Found in baking or Hispanic foods sections of grocery stores.
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