Ingredients
1 package white cake mix (regular size)1-1/3 cups water2 tablespoons canola oil3 large egg whites, room temperature2 cups eggnog1 can (14 ounces) sweetened condensed milk1/2 cup 2% milk1-1/2 cups heavy whipping cream1/4 cup sugar1/8 teaspoon ground cinnamon1/8 teaspoon ground nutmeg
Preparation
Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart.
In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate for 8 hours or overnight.
In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.
