Eggnog, like warm cider, just goes with Christmas. It's the one time of the year, that it shows up on the shelves of every grocery store, and millions of gallons are enjoyed every Christmas season by die hard fans. My Mamaw, was famous for her "Boiled Custard." She made it every Christmas, and we were especially partial to the fresh orange that she added to it making the flavor of her boiled custard a real standout.
She was also famous for her family Christmas parties. We all played games, and yes, there were always prizes for everyone. She always made sure no one went home a loser, we all won a prize by the end of the night. I think we loved playing the games and singing together more than opening presents. It's certainly what I remember the most about our family Christmas gatherings and we always reminisce about the good times we had together. She's no longer with us, but, her orange boiled custard was my inspiration for this sheet cake.
You'll need:
for the cake:
1 15.25 oz. box of golden vanilla cake mix [I used Betty Crocker]
1 cup of prepared eggnog
3 large eggs
1/2 cup of vegetable oil
1 Tbs. water
1 tsp. pure vanilla
for the eggnog custard:
2 3 oz. boxes of dry flan mix [I used jell-o flan pudding mix]
3 cups of prepared eggnog
1 1/2 Tbs. orange zest
1 tsp. rum flavoring
1 tsp. orange flavoring
1/4 tsp. ground nutmeg
for the topping:
12-16 oz. frozen whipped topping, thawed
grated white chocolate grated
orange curls/zest
ground nutmeg
Preheat the oven to 350 degrees. Spray a 9x13 inch cake pan with baking spray. [like Bakers Joy]
Add all of the cake ingredients to a mixing bowl and beat for 2-3 minutes until blended. Spread into the prepared pan. Bake per the directions on the box [25-30 minutes] until golden and a toothpick inserted into the center comes out clean.
While the cake is baking, in a medium saucepan, add the first two ingredients of the eggnog custard. Bring to a boil, whisking constantly and boil for 1 minute. Remove from the heat, and add the remaining ingredients. The mixture will be thin. Set into the fridge or into a bowl of ice, to cool the mixture slightly while the cake bakes.
When the cake is ready, allow it to rest for 2-3 minutes on the counter. Use the end of a wooden spoon, poke holes into the cake, and carefully pour the eggnog custard evenly over the cake while it's still hot. If you've ever made a "poke" cake, it's basically the same technique. Allow the cake to cool, then place into the refrigerator and chill completely. Don't cover until it's completely cooled.
After chilled, spread the whipped topping over the cake, filling the holes. Garnish with orange curls and white chocolate. Sprinkle with nutmeg. Store in the refrigerator. Yield: 12-16 pieces.
Cook's note:
The flan comes with a caramel sauce packet. Although you won't need it for this cake, it's delicious drizzled over ice cream.
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