Chocolate-Cherry Layer Cake with Simple Eggnog Custard

Ingredients

• Cooking spray
• 1 (15.25 oz) box chocolate cake mix
• 1 1/4 cups pomegranate (or cherry) juice
• 1/2 cup vegetable oil
• 3 large eggs
• 1 (3.4 oz) box instant vanilla pudding
• 2 cups eggnog
• 1 cup cherry preserves
• 1/4 cup mini semisweet chocolate morsels
• 1/4 cup pomegranate arils (optional)
• ½ gallon eggnog ice cream (optional for serving)

Steps

1. Preheat oven to 350°F. Coat 2 (8-inch) cake pans with spray. Prepare cake mix following package instructions (using listed pomegranate juice, oil, and eggs). Divide batter evenly between pans. Bake 30–35 minutes until toothpick inserted in center comes out clean. Let cool completely before removing from pans.
2. Meanwhile, prepare pudding following package instructions (using listed eggnog). Cover and chill until ready to assemble.
3. Place preserves in bowl and stir until spreadable. Cut each cake in half horizontally with serrated knife, creating 4 layers. Place 1 cake layer on serving plate or cake stand; spread ½ cup preserves on cake layer. Place second cake layer on preserve-topped layer and spread one-half pudding mixture over cake layer. Repeat with remaining 2 cake layers, ½ cup preserves, and one-half pudding.
4. Sprinkle top of cake with chocolate morsels and pomegranate arils, if using. Chill until ready to serve. Serve with ice cream, if using.