Kentucky Icebox Eggnog Cake
|Butter||1 Cup (16 tbs) (2 Sticks)|
|Confectioners sugar||16 Ounce (1 Box)|
|Eggs||5 , beaten separately|
|Bonded whiskey||6 Tablespoon|
|Chopped nuts||1 Cup (16 tbs)|
|Lady fingers||3 Dozen|
|Whipped cream||1 Cup (16 tbs) (To Ice The Cake)|
Cream together butter and sugar.
Add whiskey to well-beaten egg yolks.
Mix well so that the yolks are cooked.
Add this to the butter and sugar.
Next add the stiffly beaten egg whites and nuts.
Line a mold or square cake pan with waxed paper, bottom and sides.
Open lady fingers and cover bottom of pan with them, top side of cake down.
Cover with a layer of cake mixture.
Do this until there are 3 layers of cakes and 2 of mixture.
Last layer should be lady fingers with top side of cakes up.
Place in refrigerator for 12 hours.