Preparation

• Preheat oven to 350.
• Grease and flour 2, 9 inch round cake pans and then line them with wax paper.
• Combine all the ingredients in a large mixing bowl. Beat 4 minutes. Pour the batter into pans.
• Bake at 375 degrees for 30 minutes. Cool 10 minutes. Turn out onto a cake rack and cool thoroughly.
• While the cake is cooling combine the pudding mix and eggnog in a saucepan and cook, according to the directions until thickened.
• Add the rum extract, mix to combine and cool.
• To assemble, spread cooled eggnog filling between the layers.
• Frost with cream cheese frosting and sprinkle the pecans on top.
• Dust the top with nutmeg.
• Refrigerate.