Eggnog Breakfast Cake Recipe

Eggnog Breakfast Cake Recipe

Ingredients

Prep Time: 15 Minutes – Start to Finish: 1 Hour 40 Minutes – Makes 9 servings

• 1 box Betty Crocker Gluten Free yellow cake mix
• cup milk
• ½ cup butter, softened
• 1½ teaspoons gluten-free rum extract
• 1 teaspoon gluten-free vanilla
• ¼ teaspoon ground nutmeg
• 3 eggs
• ¼ cup Betty Crocker Rich & Creamy vanilla frosting (from 1-lb container)
• cup chopped pecans

Method

1. 1 Heat oven to 350°F (325°F for dark or nonstick pan)
2. Grease bottom only of 8- or 9-inch square or round cake pan with shortening or cooking spray (without flour)
3. 2 In large bowl, beat cake mix, milk, butter, rum extract, vanilla, nutmeg and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally
4. Pour into pan
5. 3 Bake 33 to 41 minutes or until toothpick inserted in center comes out clean
6. Cool 10 minutes
7. Run knife around inside edge of pan
8. Cool 30 minutes longer
9. 4 In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until easy to drizzle
10. Drizzle frosting over cake; sprinkle with pecans
11. Serving: Calories 320; Total Fat 15g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 90mg; Sodium 330mg; Total Carbohydrate 43g (Dietary Fiber 0g); Protein 4g

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