Ingredients for Mincemeat Spice Cake W Creamy Eggnog Topping
- Spice Cake Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup mincemeat
- 1 cup eggnog
- Whipped Dessert Topping Mix
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How to Make Mincemeat Spice Cake W Creamy Eggnog Topping
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted or tube pan.
- In a large bowl, combine 1 box (15.25 oz) spice cake mix, 1/2 cup water, 1/3 cup vegetable oil, and 3 large eggs.
- Mix on medium speed until just combined.
- Beat on high speed for 2 minutes.
- Stir in 1 cup mincemeat.
- Pour batter into the prepared pan.
- Bake for 45-50 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely.
- While the cake cools, prepare the topping: In a medium bowl, combine 1 cup eggnog and 8 oz whipped topping mix.
- Beat on high speed for 4 minutes, or until soft peaks form.
- Once the cake is completely cool, serve with a generous dollop of the eggnog topping.
- Refrigerate leftover topping.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
132g
Fat
21g
Carbs
16g
