Directions

• Let eggs stand at room temperature for 30 minutes. In a large bowl,
• cream butter and 3/4 cup sugar until light and fluffy. Add yolks,
• one at a time, beating well after each. Combine orange juice, peel
• and vanilla. Combine the flour, baking powder, nutmeg, baking soda
• and salt; add to creamed mixture alternately with juice mixture,
• beating well after each addition.
• In another bowl, with clean beaters, beat egg whites on medium speed
• until soft peaks form. Gradually beat in remaining sugar, 1
• tablespoon at a time, on high until stiff peaks form. Gradually fold
• into batter.
• Line two greased 9-in. round baking pans with waxed paper; grease
• paper. Pour batter into pans. Bake at 350° for 20 minutes or
• until a toothpick inserted near the center comes out clean. Cool in
• pans for 10 minutes before removing to wire racks. Peel off paper;
• cool.
• For filling, in a small saucepan, combine flour and a small amount of
• eggnog; stir until smooth. Stir in remaining eggnog; bring to a
• boil, stirring constantly. Cook and stir 2 minutes or until
• thickened. Cool completely.
• In a small bowl, cream butter and sugar until light and fluffy; beat
• in vanilla and nutmeg. Gradually beat in eggnog mixture until
• smooth; set aside.
• For frosting, in another small bowl, cream confectioners' sugar and
• butter until light and fluffy. Beat in the cream, chocolate,
• cinnamon and nutmeg until smooth. Add water until frosting reaches
• spreading consistency.
• Split cakes in half; spread filling on three layers. Top with
• remaining layer; frost top. Yield: 14 servings.