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1
Preheat oven to 375 degrees F (190 degrees C).
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2
Grease and flour two 8-inch round cake pans.
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3
For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract.
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4
Divide the batter evenly between the two prepared cake pans.
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5
Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
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6
Remove from the oven to cool on wire racks.
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7
For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl.
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8
Cover with plastic wrap and refrigerate until firm, about 30 minutes.
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9
For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved.
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10
Whip the heavy cream in a large mixing bowl to soft peaks.
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11
Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks.
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12
Refrigerate until ready to use.
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13
To Build the Cake: Remove the cakes from the cake pans.
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14
Place one round onto a serving plate.
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15
Spoon the filling onto the cake round, and spread over the cake evenly.
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16
Place the second cake round on top of the filling.
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17
Cover the top and sides of the layered cake with the whipped topping.
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18
Refrigerate until ready to serve.
