Eggnog Sheet Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 cups Flour
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Shortening
  • 2 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1/2 cup Buttermilk

• Beer, Wine & Liquor

  • 1/3 cup Eggnog

• Other

  • 1⅓ cups eggnogg

Found on chef-in-training.com

Description

Ingredients

• 2 cups flour
• 2 cups sugar
• ½ cup butter, softened
• ½ cup shortening
• ½ teaspoon baking soda
• ½ cup buttermilk
• 1⅓ cups eggnogg
• 2 eggs
• 1 teaspoon vanilla
• ½ cup butter
• 3 cups powdered sugar
• ⅓ cup eggnog
• ¼ teaspoons salt
• 1 teaspoon vanilla

Directions

• Preheat oven to 400 degrees F.
• In a large mixing bowl, measure flour and sugar. Set aside.
• In a medium sauce pan, combine butter and shortening. Bring to a boil. Remove from heat and add to the bowl with the flour mixture and stir to combine.
• Add baking soda, buttermilk, eggongg, then eggs, then vanilla in that order, mixing in-between each addition.
• Pour into a greased 15x10x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
• Beat butter, powder sugar, eggnogg, salt, and vanilla until smooth. Sread over cooled cake. Sprinkle nutmeg over the top of the cake if desired.