Method

Preheat oven to 350°F.    Line two greased 9 in. round cake pans with waxed paper, then grease the paper.

Cream butter with 3/4 cup sugar. Add yolks, one at a time, beating well after each addition. Combine orange juice, peel and vanilla. Combine dry ingredients, then add them to creamed mixture alternately with juice mixture, beating well. In another bowl, beat whites until foamy.  Gradually beat in remaining sugar, beating until soft peaks form. Fold gently into batter. Pour batter into pans.

Bake in preheated 350°F oven for 20 minutes or until a tester inserted into the center of the cake comes out clean.  Cool 5 minutes in the pan, then remove to wire rack. Peel off wax paper.  Let cool completely.

Filling: combine flour and a small amount of eggnog in a saucepan. Whisk or stir until smooth. Stir in remaining eggnog.  Put on stove over medium heat and bring to a boil, stirring constantly.When boiling, immediately lower heat to a strong simmer. Cook, stirring, for 2 minutes. Set aside to cool completely.

Cream butter and sugar; add vanilla and nutmeg. Gradually beat in cooled eggnog mixture.

Frosting: mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and cream. Add water until frosting drizzles slightly.  

Using a sharp serrated knife, carefully split cakes in half to make four layers.  Spread filling on three layers. Stack the layers ending with with plain layer on top.  Spread frosting over top and sides. 

Yield: 14 servings.

Contributor: pat ciesla

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