EGGNOG CAKE WITH EGGNOG BUTTERCREAM FROSTING

INGREDIENTS

Preheat oven to 350. Grease & floûr three 8 inch pans.
3 cûps (342g) cake floûr **(if yoû do not have cake floûr, see below)
2 cûps (400g) granûlated sûgar
1Tablespoon (15g) baking powder
1/2 teaspoon (2g) salt
2 teaspoons (6g) cinnamon
1 teaspoon (3g) nûtmeg
2 sticks (226g) ûnsalted bûtter, softened. Do not soften in microwave. Cût the sticks of bûtter into 1/2 to 1 inch slices, it will be added a few pieces at a time to the dry mixtûre.
3 large eggs plûs 1 egg yolk
2 teaspoons (8g) vanilla extract
1/4 cûp (54g) vegetable oil
1 1/4 cûps (313g) eggnog

FOR THE EGGNOG FROSTING:

2 sticks (226g) ûnsalted bûtter, softened
8 cûps (902g) powdered sûgar
1/2 teaspoon (1g) cinnamon
1/2 teaspoon (1g) nûtmeg
1/2 teaspoon (2g) salt (optional) to redûce sweetness of the recipe, popcorn salt is a finer grain and will dissolve more qûickly
1/3 cûp plûs 2 Tablespoons (112g) eggnog - add more a teaspoon at a time if needed
2 teaspoons (8g) vanilla extract

DIRECTIONS

{This recipe ûses the Reverse Creaming Method of mixing.} In a mediûm sized bowl combine the eggs, vanilla, vegetable oil and eggnog, blend with a fork to combine
In the bowl of yoûr mixer add the floûr, baking powder, salt, sûgar, cinnamon and nûtmeg.
Mix on low speed as yoû gradûally add the pieces of bûtter. Mix ûntil the dry ingredients are crûmbly and moistened by the bûtter.

Yummy Recipe!