In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add Rum and Vanilla extract.
In a seperate bowl, combine the remaining dry ingredients and gradually add to creamed mixture.
Add eggnog and mix well.
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, put eggnog in a small saucepan over low heat.
Gradually whisk in flour and salt and increase heat.
Bring mixture to a boil while whisking continuously for 2 minutes and remove from heat.
Allow mixture to cool to room temperature.
In a large bowl, cream butter and sugar until light and fluffy and gradually beat in the eggnog mixture and vanilla until smooth.
Recipe by RecipeRodeo.com at https://reciperodeo.com/1702