Cooking spray
1 package (18.25 oz.) yellow cake mix
Classic cooked Egg Nog*
Eggs
Vegetable oil
1 teaspoon ground nutmeg
1 teaspoon rum extract

Egg Nog Icing
2 cups confectioners' sugar
1 tablespoon butter, melted
2 to 3 tablespoons Classic Cooked Egg Nog*

Preheat oven to 350°F or to temperature specified on cake mix package. Evenly coat 10-inch fluted tube pan with nonstick cooking spray. Prepare cake mix according to package directions, except substitute egg nog for the specified amount of water. Stir in nutmeg and extract. Pour batter into prepared pan. Bake as package directs for fluted tube or Bundt® pan. Invert pan onto cooling rack. Remove pan, and let cake cool.

To prepare icing, beat together all ingredients until smooth and spreadable, but not runny. Spread over top of cake.

Note: Do not use purchased egg nog if using a "butter recipe" cake mix.

*Classic Cooked Egg Nog
About 1 1/2 quarts

6 eggs
1/4 cup sugar
1/4 teaspoon salt, if desired 4 cups skim or 1% low-fat milk, divided
1 teaspoon vanilla

In large saucepan, beat together eggs, sugar, and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and reaches 160°F. Remove from heat.

Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Enjoy as is or use as directed in recipe above.

Nutritional analysis per Serving (1/16 recipe using cake mix calling for 3 eggs and 1/3 cup cooking oil):
272 calories; 10 gm total fat; 62 mg cholesterol; 44 gm carbohydrate; 245 mg sodium; 4 gm protein.

Recipe source: American Egg Board