Eggnog Cake #1
Los Angeles Times Newspaper, Food Section, Thursday December 12, 1991. By Rose Dosti Times Staff Writer.
Butter or margarine
Angel food cake
Heavy whipping cream
Chill cake 24 hours. Just before serving, whip cream until stiff. Use to frost cake. Sprinkle cream with remaining 1/4 cup almonds.
Cream together butter and sugar until light and fluffy. Add egg yolks one at a time,beating well after each addition. Blend in rum and 3/4 cup almonds. With sharp knife or string cut angel food cake into 3 even layers. Restack layers with filling between each.