Eggnog Cake

Ingredients

• Cake:
• 1 (18.5 ounce) package yellow cake mix
• 2 eggs
• 2 cups eggnog
• 1/4 cup melted butter
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon rum flavored extract
• Filling:
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups eggnog
• 1/2 teaspoon rum flavored extract
• Whipped Topping:
• 1 tablespoon unflavored gelatin
• 2 tablespoons cold water
• 2 cups heavy cream
• 1 1/4 cups sugar
• 1 pinch salt
• 1/2 teaspoon rum flavored extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
2. For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
3. Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
4. For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
5. For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.

6. To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.

The African Violet, as its name suggests, comes from Africa. The African Violet gained much popularity in Germany, and it soon spread across Europe until was introduced to North America in 1926. The type brought in had blue blooms with single, pansy-shaped blossoms. Today, African Violet cultivars total over 2000 and are available with flower in colours ranging from white, to pink, violet, yellow, and of course, blue.

African Violets are one of those plant that require more tender loving care than the average houseplant. Avoid getting water droplets on the leaves as this will cause stains. Some people stand their plants above a bowl of water to increase its humidity - this should not be necessary if you are living in the tropics. African Violets need light intensity of at least 5000 lux to develop flower buds as well as a long day. For this reason, and especially in temperate climate, the plants are more likely to flower in summer.

As mentioned above, the plant hates water getting on its leaves. Also, African Violet don't tolerate hard water, so if you are living in a hard water area, stay away from watering direct from the tap. Keep the soil slightly on the dry side. Excess moisture causes rot. On the other hand, it is also sensitive to dryness, so water when the soil feels dry to the touch, but before it hardens.

When they are in active growth, the African Violet must be fed once a month. If the plant refuses to flower, use nitrogen-free fertiliser, like those for cacti. This should be done about once a year, in spring, using lime-free compost and wide, shallow pots with good drainage.  African Violets are usually grown from cuttings. Cut a leaf with 2 to 5 cm of stalk, and insert into cutting compost, keeping the temperature at 20°C.