Eggnog Cake

Eggnog Cake 1/2 cup butter, softened 1-1/4 cups sugar 3 eggs 1/2 teaspoon vanilla extract 1/2 teaspoon rum or rum extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup eggnog FROSTING: 1/4 cup all-purpose flour 1/4 teaspoon salt 1-1/2 cups eggnog 1 cup butter, softened 1-1/2 cups confectioners' sugar 1-1/2 teaspoons vanilla extract In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two 9-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir for 2 minutes or until thickened. Cool to room temperature. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Frost cooled cake