EGG NOG CAKE MAGNIFIQUE

CAKE:
1 pkg yellow cake mix (one that calls for 2 eggs and 1-1/3 cups water)
2 eggs
1 1/2 cups egg nog (buy this in the dairy section)
1/4 cup melted butter
1/2 tsp nutmeg
1/2 tsp rum extract
EGG NOG FILLING:
3 tbsp cornstarch
2 cups egg nog
1/2 tsp rum extract
WHIPPED CREAM FROSTING:
2 cartons of whipping cream
1/4 cup sugar
1 tsp vanilla
1 tsp rum extract
Dash of salt
2 tsp boiling water
1 tsp unflavored gelatin

CAKE:
Preheat oven to 375 degrees F. Grease and flour two 8 or 9-inch round cake pans; line with waxed paper.

In a large mixing bowl, combine all ingredients; beat for 4 minutes. Pour batter into prepared pans.

Bake for 30 minutes. Remove from oven, cool for 10 minutes; remove cakes from pans and cool completely on cooling rack.

EGG NOG FILLING:
In top of double boiler, combine cornstarch with a little bit of the egg nog, stir until smooth.

Place over boiling water and add remaining egg nog and rum extract; stirring frequently until thick and bubbly. Remove from heat and cool.

When completely cooled, spread between cooled cake layers. Add frosting.

WHIPPED CREAM FROSTING:
Combine cream, sugar, vanilla, rum extract, and salt, in a mixing bowl; mix well, but do not beat. Refrigerate all, including the beaters.

Just before removing cream from refrigerator, place 2 tbsp boiling water in a cup; add the gelatin and stir until dissolved. Set aside.

Remove thoroughly chilled cream mixture and beaters from refrigerator, and begin whipping. Slowly dribble dissolved gelatin into the cream and beat until stiff and spreadable.

Frost entire cake with whipped cream. Refrigerate if not serving immediately.