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Eggnog Tres Leches Cake

When the holidays roll around, my family eagerly anticipates sampling my Eggnog Cake. It's rich eggnog flavor is delightful.—

15 ServingsPrep: 40 min. + standing Bake: 25 min. + chilling

Ingredients

1 package white cake mix (regular size)
1-1/3 cups water
2 tablespoons canola oil
3 egg whites
2 cups eggnog
1 can (14 ounces) sweetened condensed milk
1/2 cup 2% milk
1-1/2 cups heavy whipping cream
1/4 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

In a large bowl, combine the cake mix, water, oil and egg whites;
beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour
into a greased and floured 13x9-in. baking pan.
Bake at 350° for 25-30 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack. Using a skewer,
poke holes in cake 1-in. apart.
In a large bowl, combine the eggnog, sweetened condensed milk and 2%
milk. Pour a scant 3/4 cup mixture over cake; let stand for 20-30
minutes or until liquid is absorbed. Repeat four times. Cover and
refrigerate for 8 hours or overnight.
In a large bowl, beat cream until it begins to thicken. Add sugar;

2 of 2

Eggnog Tres Leches Cake (continued)

Directions (continued)

beat until soft peaks form. Spread over cake. Sprinkle with cinnamon
and nutmeg. Refrigerate leftovers.
Yield: 15 servings.

Nutrition Facts: 1 piece equals 394 calories, 19 g fat (10 g saturated fat), 62 mg cholesterol, 309 mg sodium, 51 g carbohydrate, trace fiber, 6 g protein.