Eggnog Pound Cake

Ingredients

Cake:

1 pkg yellow cake mix

1 c eggnog

3 eggs

½ c butter, softened

½ to 1 tsp ground nutmeg

.

Custard sauce:

¼ c sugar

1 tbls cornstarch

¼ tsp salt

1 c milk

1 egg yolk, lightly beaten

1 tsp butter

1 tsp vanilla

½ c heavy whipping cream, whipped

Directions

In a large bowl, combine cake mix, eggnog, eggs, butter, and nutmeg.

Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Pour into a greased and floured 10 in fluted tube pan.

Bake at 350° for 40 – 45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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Custard Sauce:

In a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk.

Bring to a boil over medium heat; boil for 1 – 2 minutes, stirring constantly.

Stir a small amount of hot filing into the egg yolk, return all to pan, stirring constantly.

Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat; stir in butter and vanilla.

Cool for 15 minutes.

Fold in whipped cream. Store in the refrigerator. Serve with the cake.