1 (18 ounce) package eggnog eggnog cream
1 cup butter, softened
2 cups white sugar
1 egg, beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 inch foil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and flour, then stir in the eggnog. Combine the butter mixture with the milk, mixing just until. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the eggnog icing: In a medium bowl whisk together eggnog whipped cream, white sugar, egg and flour. Spread over cooled cake.