CAKE:

1 pkg. cake mix
2 eggs
1 1/2 c. dairy eggnog
1/4 c. butter, melted
1/2 tsp. nutmeg
1/2 tsp. rum extract

Use cake mix calling for 2 eggs and 1 1/3 cup water. Combine cake mix, eggs, egg nog, butter, nutmeg, and rum extract in large mixer bowl. Beat 4 minutes. Pour batter into 2 wax paper-lined, greased and floured 9-inch round cake pans. Bake at 375 degrees for 30 minutes or until cake tester comes out clean. Cool 10 minutes; turn out onto wire rack and cool thoroughly.

Spread cooled egg nog filling (recipe below) between layers. Frost with Whipped cream Frosting (below) and garnish with a dusting of nutmeg and red and green cherries, if desired. Refrigerate until served, up to 24 hours. Makes 16 servings.

EGGNOG FILLING:

1/4 c. Watkins vanilla dessert mix (or substitute 1 sm. box vanilla instant pudding)
2 c. dairy eggnog
1/2 tsp. rum extract

In stainless steel or glass double-boiler, combine Watkins vanilla dessert mix (or instant pudding) with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool.

WHIPPED CREAM FROSTING:

2 c. whipped cream
1 1/4 c. sugar
Dash of salt
1/2 tsp. rum extract
1 tsp. unflavored gelatin
Water

Combine cream, sugar, salt, and rum extract in mixer bowl and chill. Whip until soft peaks form. Soften gelatin in 2 tablespoons cold water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff.