Egg Nog Cake with White Chocolate Sour Cream Frosting

Directions

• 1

  For the cake, preheat oven to 350°. Lightly coat two 8-inch cake pans with nonstick spray and line the bottoms with rounds of parchment paper. Coat paper with spray and set pans aside. Combine the cake mix, egg nog, oil, eggs, nutmeg, rum and vanilla extracts together in a large bowl. Beat on medium speed with an electric mixer for 30 seconds. Increase speed to high and beat for 2 minutes. Divide batter between the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in the pan for 10 minutes, then turn out onto a cooling rack. Peel off the parchment, carefully turn upright, and cool completely before frosting.

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• 2

  For the frosting, melt the chocolate until smooth in a microwave-safe bowl in 20-second intervals.  In a medium bowl, beat the cream cheese, butter, sour cream, vanilla, and salt with an electric mixer until blended. Stir in the melted white chocolate.  Add the powdered sugar and blend until smooth.

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• 3

  To decorate, trim off the domed tops of each cake layer with a serrated knife. Place one layer on a serving platter, cut side up, and spread a cup of frosting on the top. Place the second layer on top of the frosting, cut side down, then spread another cup of frosting on the top. Cut the candied cherries into small pieces and arrange around the edge of the cake to look like poinsettias.

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