Rum-scented Eggnog Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup light brown sugar, packed
• 1/2 cup egg substitute
• 1/2 cup reduced-fat sour cream
• 1/4 cup canola oil
• 1 3/4 cups low-fat milk
• 3 tablespoons light rum
• 2 1/2 teaspoons vanilla extract
• 2 5/8 ounces whipped dessert topping mix

Recipe

• 1 preheat oven to 350°f coat 2 8-in round cake pans with cooking spray.
• 2 whisk together flour, baking powder, soda, 1/2 tsp nutmeg, and salt. reserve.
• 3 in large bowl, whisk together brown sugar, egg substitute, sour cream and oil until smooth. stir in flour mixture, then 3/4 c milk, 2 tbs rum and 2 tsp vanilla until smooth.
• 4 divide between pans. bake until toothpick inserted into centers come out clean (22-25 mins). cool 10 minutes before removing from pan.
• 5 transfer to rack. brush with remaining rum. cool completely.
• 6 on medium-high speed, beat topping mix with remaining milk and vanilla until thickened and fluffy (3-4 mins).
• 7 place one cake layer on serving plate. spread with 1 1/4 c frosting. top with remaining layer. frost top and side of cake. sprinkle with nutmeg and garnish with cranberries and mint if desired.