23 ozboxes flan pudding mix i.e. Jell-o flan pudding mix or Royal
1 ½tablespoonorange zest
28 ozfrozen whipped toppingthawed
grated white chocolate, orange curls/zest and nutmeg for garnishing
Preheat the oven to 350°F. Grease and flour a 13 x 9 inch cake pan or spray with baking spray. Set aside.
In a medium-size mixing bowl using an electric mixer, beat together cake mix, 1 cup eggnog, eggs, oil and vanilla. until fully blended. into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, while the cake is baking, in a medium saucepan, add the dry flan pudding mix and 3 cups prepared eggnog. Bring to a boil, whisking constantly. Boil for 1 minute. Remove from the heat, and add orange zest, rum and orange flavorings. The mixture will be thin. Set into the fridge or into a bowl of ice, to cool while the cake bakes.
Allow baked cake to rest for 2 minutes on the counter. Using the end of a wooden spoon poke holes all over the cake. Carefully pour the eggnog custard evenly over the cake and into holes while cake is hot.
Allow the cake to cool, then place into the refrigerator uncovered to cool completely.
Spread whipped topping over cake, filling the holes.
Garnish the finished cake with orange curls and white chocolate and a light dusting of nutmeg, if desired.
Store leftovers chilled.
The flan comes with a caramel sauce packet. It won't be needed for this cake, however, it's delicious drizzled over ice cream.