1/2 c Butter
1 c Sugar; divided
2 Egg; divided
3/4 c Orange juice
1-1/2 ts Orange peel
1 ts Vanilla
2 c Cake flour
2 ts Baking powder
1/2 ts Nutmeg
1/2 ts Baking soda
1/4 ts Salt
Eggnog filling:
5 tb Flour
1-1/4 c Eggnog
1 c Butter
3/4 c Sugar
1 ts Vanilla
1/4 ts Nutmeg
Chocolate frosting:
2 oz Unsweetened chocolate
3 c Confectioners sugar
1/4 ts Cinnamon
1/8 ts Nutmeg
3 tb Butter
2 tb Whipping cream
3 tb Hot water
Recipe by: Country Woman, Nov/Dec, 1995
Cream butter and 3/4 cup sugar. Add yolks, one at a time,
beating well after each. Combine orange juice, peel and
vanilla. Combine dry ingredients; add to creamed mixture
alternately with juice mixture, beating well. In another
bowl, beat whites until foamy; gradually add remaining
sugar, beating until soft peaks form. Fold into batter.
Line two greased 9-in. round cake pans with waxed paper;
grease paper. Pour batter into pans. Bake at 350°F for 20
minutes or until cake tests done. Cool 5 minutes; remove to
wire rack. Peel off paper; cool. For filling, combine flour
and a small amount of eggnog in a pan; stir until smooth.
Stir in remaining eggnog; bring to a boil, stirring
constantly. Cook and stir 2 minutes. Cool completely. Cream
butter and sugar; add vanilla and nutmeg. Gradually beat in
eggnog mixture. For frosting, mix chocolate, sugar,
cinnamon and nutmeg. Beat in butter and cream. Add water
until frosting drizzles slightly. Split cakes in half;
spread filling on three layers. Stack with plain layer on
top; frost the top.
