EGG NOG CAKE
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4Â large eggsÂ
1Â pkg. (18.25 oz.) French vanilla or yellow cake mixÂ
1Â pkg. (3.4 oz.) French vanilla or vanilla instant pudding and pie fillingÂ
1/2Â cup waterÂ
1/3Â cup vegetable oilÂ
3 tsp rum extractÂ
1-3/4Â tsp ground nutmegÂ
1-3/4Â cups (10 oz.) NESTLÃ‰ TOLL HOUSE Holiday Shapes & Morsels, divided
Low Down: use an egg substitute and a Lite version of the oil.
1 pkg. (8 oz.) cream cheese, softened
2Â Tbsp butter softened
2 cups powdered sugarÂ
3/4 tsp ground nutmegÂ
low Down: use a Lite / no fat / low fat version of the cream cheese and a sugar substitute, such as SPLENDA
Directions - Cake
PREHEAT oven to 350Â° F. Grease and flour 13" x 9" baking pan.
BEAT eggs in large mixer bowl for 1 minute or until frothy. Add cake mix, pudding mix, water, oil, rum extract and nutmeg. Beat on high speed for 2 minutes. Gently stir in 1/2 cup of Shapes & Morsels. Spread in prepared pan. Sprinkle 1/2 cup Shapes & Morsels over batter.
BAKE for 35 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Spread frosting over cake. Sprinkle with remaining Shapes & Morsels.
BEAT cream cheese and butter in small mixer bowl until smooth. Gradually beat in powdered sugar and nutmeg until smooth.
Yields 12 serving