Gluten Free Eggnog Breakfast Cake

Submitted by: Admin on 02/03/2010
Gluten Free Eggnog Breakfast Cake 2750 views
3.03 avg rating
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Ingredients

1 box Betty Crocker Gluten Free yellow cake mix
2/3 cup milk
1 stick (1/2 cup) butter, softened
1 1/2 teaspoons rum extract
1 teaspoon gluten-free vanilla
1/4 teaspoon ground nutmeg
3 eggs
1/4 cup Betty Crocker Rich & Creamy vanilla frosting
1/3 cup chopped pecans

Directions

Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) round or square pan. Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around inside edge of pan. Cool 30 minutes longer.
3. Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with pecans.

Nutritional info

Cholesterol 90mg; Sodium 560mg; Total Carbohydrate 20 g (Dietary Fiber 3g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Servings

10

Time to prepare

30

Difficulty

easy
 

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