Ingredients
1 package spice cake mix (regular size)1/2 cup canola oil2 large eggs1 cup chopped pecans or walnuts3/4 cup golden raisinsEGGNOG CREAM:1 package (8 ounces) cream cheese, softened2 jars (7 ounces each) marshmallow creme1 teaspoon rum extract3/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamon1 carton (8 ounces) frozen whipped topping, thawedAdditional ground nutmeg
Preparation
Preheat oven to 375°. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins.
Divide dough in half. On baking sheets, roll each portion between 2 sheets of parchment into a 12x8-in. rectangle. Refrigerate 30 minutes. Meanwhile, In a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped topping. Refrigerate, covered, until serving.
Remove top sheet of parchment from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 minutes or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool.
Sprinkle eggnog cream with additional nutmeg; serve with dunkers.
