Because.....

Because there was Egg Nog in the dairy case at the market.  This is a family favorite for dessert or breakfast.

Egg Nog Cake

1 18.25-ounce pudding-added yellow cake mix

Vegetable oil, according to cake directions

Eggs, according to package directions

1 teaspoon nutmeg

Egg Nog, substitute for water according to package directions

Eggnog Glaze

2 cups confectioner’s sugar

2 tablespoons butter, softened

1 teaspoon vanilla

Egg Nog - enough for desired consistency

Preheat oven to recommended temperature on cake mix package. Spray sides and bottom of a bundt pan with cooking spray. Combine dry cake mix with oil, eggs and nutmeg. Add eggnog. Mix and bake according to package directions. Cool.

In a medium bowl, combine all glaze ingredients, adding enough eggnog for desired consistency. Glaze cake once it’s fully cooled.