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Prep 20min
Total1hr30min
Servings12
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Ingredients
1
box Betty Crocker™ Super Moist™ White Cake Mix
4
eggs
1/2
cup oil
1/2
cup water
1
cup eggnog
5
ounces evaporated milk
14
ounces sweetened condensed milk
1
pint heavy cream
1
cup powdered sugar
1
English cucumber (for garnish)
30
fresh cranberries (for garnish)
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Steps
1
Preheat oven to 350°F. In a stand mixer, beat together the cake mix, eggs, oil, and water. Pour this batter into two 9-inch cake rounds that have been generously sprayed with nonstick baking spray.
2
Bake for 24-29 minutes in preheated oven. Remove and cool completely in the metal cake pans.
3
Once cool, tip of of your cakes gently out of the metal pan, then use a sharp knife to slice the rounded top portion of the cake into a flat, even surface. Return this leveled cake to the cake pan.
4
Drizzle the eggnog over the cake rounds (a half-cup of egg nog should be drizzled over each cake). Then the evaporated milk, followed by the condensed milk. Make sure you drizzle the milks over the entire cakes. Set cakes uncovered into the fridge and allow the milk to seep into the cake, about 30-45 minutes.
5
Whip the whipping cream with the powdered sugar until stiff peaks form.
6
Remove the cakes from the fridge. Beginning with the leveled cake, invert it onto a large plate or cake pan. Add a cup of whipped cream to top of the cake, then gently invert the second cake. To do this, I like to cover my hand with a piece of parchment, then quickly turn the cake upside down on my hand, then flip it right-side-up on top of the whipped cream layer. Frost with remaining cream.
7
To garnish with homemade, edible holly-berries: use a potato peeler to peel the skin from your English cucumber. With a pair of kitchen scissors, snip this peel into 1 1/2-inch long pieces, then snip each end of the pieces into V shapes. Gently press these leaves into your cake, then place cranberries near the leaves to create holly berries!
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No nutrition information available for this recipe
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