3 tb Kahlua 1 1/4 c Sugar
2 tb Vodka 1/2 c Butter
3 oz White baking bar w/cocoa cho 2 tb Shortening
2 c Sifted cake flour 3 Eggs
3/4 ts Baking soda 3/4 c Buttermilk
1/2 ts Baking powder 1/3 c Apricot jam
————————-KAHLUA WHITE RUSSIAN CREME————————- 2 c Whipping cream 1/4 c Kahlua
1/2 c Powdered sugar 2 tb Vodka
White baking bar w/cocoa shaved into curls (I use potatoe peeler for this) In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar. Cook and stir over low heat till baking bar is melted, cool slightly. Grease and lightly flour three 8×1 1/2 round baking pans (I use my 9″) In small bowl stir flour, baking soda, and baking powder, set aside . In large bowl combine sugar, butter and shortening, beat w/electric mixer on med spd till light and fluffy. Add eggs, ONE at a time, beating till combined. Beat in the cooled liqueur mixture. Alternately add flour mixture and buttermilk to egg mixture, beating on low to med spd after each addition till combined. Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or till toothpick in center comes out clean. Cool the cake layers in the pans on wire racks for 10 mins. Remove from pans and cool completely on wire racks. To assemble, place one layer, bottom side up, on a serving plate. Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian Cream. Place a 2nd layer on top of first, bottom side up, spread w/remaining jam and 1/3 c of the cream. Top w/remaining cake layer, bottom side up. Swirl remaining cream onto the top and sides of cake. Decorate top (I do the sides too, looks soooo pretty!) w/baking bar curls. COVER AND CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into water between slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled med bowl combine Whipping cream, and sifted fpowdered sugar. Beat w/electric mixer on low speed until thickened. Gradually add kahlua and Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT. —–