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

Combine all the ingredients in a large mixing bowl. Beat 4 minutes. Pour the batter into 2 wax paper lined, greased and floured 9" pans. Bake at 375 degrees for 30 minutes. Cool 10 minutes. Turn out onto a cake rack and cool thoroughly. Spread cooled eggnog filling between the layers. Frost with whipped cream frosting and dust with nutmeg. Refrigerate.

EGGNOG FILLING:

1 sm. pkg. vanilla pudding (not instant)
2 c. eggnog
1/2 tsp. rum extract

Combine the pudding mix and eggnog; cook until thickened. Add the rum extract and cool.

WHIPPED CREAM FROSTING:

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

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