Cake:
3 tb Kahlua
2 tb Vodka or apple juice
1/2 c White chocolate;
- cut in pieces
2 c Cake flour
3/4 ts Baking soda
1 1/2 ts Baking powder
1/2 c Butter
2 tb Shortening
1 1/4 c Sugar
3 Eggs
3/4 c Buttermilk
1/3 c Apricot jam
White chocolate curls &
- shavings
Kahlua White Russian Cream:
2 c Heavy whipping cream
1/3 c Powdered sugar; sifted
1/3 c Kahlua
2 ts Vodka
Here is a recipe for Kahlua White Russian Cake. I've made it
several times for the holidays and it is delicious! Combine Kahlua,
vodka & chocolate. Place over low heat or hot water until chocolate
melts; stir to blend. Cool slightly. Sift flour with baking soda
and powder. Grease well and flour lightly two 9" layer cake pans.
Cream butter, shortening, and sugar until light and fluffy. Beat in
eggs, one at a time. Blend in Kahlua-chocolate mixture, then flour
mixture alternately with buttermilk. Divide batter between the two
pans. Bake at 350 F for 25 to 30 minutes until tester inserted in
center comes out clean. Cool in pans 10 minutes. Turn out onto wire
racks; cool completely.
Spread bottom surface of one cake layer with half the jam and about
1/4 cup Kahlua White Russian Cream. Spread bottom surface of second
layer with remaining jam. Place on top of first layer. Swirl
remaining cream topping on top and sides of cake. Decorate top
generosly with white chocolate curls and shavings. If prepared
ahead, refrigerate, removing 30 minutes before serving.
Yield: 16 Servings
Kahlua White Russian Cream:
Beat 2 cups heavy whipping cream with 1/3 cup sifted powdered sugar
until thickened; be careful not to overbeat. Gradually stir in
1/3 cup Kahlua and 2 ts vodka, beating until stiff.
