1/2 cup butter
1 cup sugar, divided
2 eggs, divided
3/4 cup orange juice
1-1/2 teaspoon orange peel
1 teaspoon vanilla
2 cups cake flour (eg. Softasilk)
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter and 3/4 cup sugar. 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°F for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel off paper; cool.

EGGNOG FILLING:

5 tablespoons flour
1-1/4 cups eggnog
1 cup butter
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg

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.

CHOCOLATE FROSTING:

2 oz. unsweetened chocolate
3 cups confectioners' sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons butter
2 tablespoons whipping cream
3 tablespoons hot water

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

FINISHING TOUCH:

Split cakes in half; spread filling on three layers.

Stack with plain layer on top; frost the top.

Serving Size: 14