Whipped cream frosting:
2 cups heavy whipping cream
1/4 cup sugar
dash salt
1 tsp. vanilla
1/2 tsp. rum extract
1 tsp. unflavored gelatin
2 Tblsp. cold water
nutmeg (optional)
red and green maraschino cherries
Preheat oven to 375 degrees. Grease and flour 2 8 or 9-inch cake pans.
Combine cake mix, eggs, water, eggnog, butter, nutmeg and rum extract in a large mixer bowl. Beat 4 minutes. Pour into prepared cake pans and bake 30 minutes or until toothpick comes out clean.
Cool 10 minutes; turn out onto wire rack and cool thoroughly. Spread cooled eggnog filling between layers. Frost with whipped cream frosting and garnish with red and green maraschino cherries and nutmeg. Refrigerate until serving - up to 24 hours.
Eggnog filling: Combine cornstarch with small amount of eggnog in stainless steel or glass saucepan. Blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool.
Whipped cream frosting: Combine whipping cream, sugar, salt, vanilla and rum extract in mixing bowl; chill. Whip until stiff peaks form. Soften gelatin in 2 Tblsp. cold water. Place over hot water and gently stir until gelatin is dissolved. Drizzle dissolved gelatin into whipped cream mixture and continue to beat until stiff.
