Eggnog Filled Cake with Chocolate Frosting

Directions

Add yolks, one at a time, beating well after each. Combine orange juice, peel and vanilla.

Combine dry ingredients, add to creamed mixture alternately with juice mixture, beating well.

In another bowl, beat whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter.

Line two greased 9 inch round cake pans with waxed paper; grease paper.

Pour batter into pans. Bake at 350℉ (180℃) F for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack.

Peel off paper; cool. For filling, combine flour and a small amount of eggnog in a pan; stir until smooth.

Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes. Cool completely.

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

For frosting:

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

Split cakes in half; spread filling on three layers. Stack with plain layer on top, frost the top.