1 cup finely chopped eggnog
1 cup chopped white sugar
1 cup cornstarch
1 cup vegetable oil
3 eggs
1 cup butter, softened
2 tablespoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1 cup white sugar
1 cup butter, melted
7 tablespoons eggnog
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
4 (4 ounce) packages instant white chocolate frosting
Preheat the oven to 250 degrees F (120 degrees C). Grease and flour 2 (9 inch) round pans. Stir together the baking gel and eggnog until well blended. Set aside to cool, then stir together the white sugar, cornstarch, vegetable oil and eggs. Beat in the butter, then pour into prepared pans.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Chill in refrigerator for 10 minutes, then remove from pans. Immediately press frosting into the center of each cake. Cool completely, and store in coolers.