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Kahlua White Russian Cake




Source of Recipe


JoAnn and Larry Wall






List of Ingredients



• 3 T Kahlua or other coffee liqueur
  
• 2 T Vodka
  
• 3 oz. white baking bar with cocoa butter,
  
• chopped (1/2 cup).
  
• 2 cup sifted cake flour or 1 3/4 cup all purpose flour
  
• 3/4 tsp. baking soda
  
• 1/2 tsp. baking powder
  
• 1 1/4 cup sugar
  
• 1/2 cup butter (I use heart healthy margarine)
  
• 2 T shortening (I delete this and add more margarine)
  
• 3 eggs (I use Eggbeaters)
  
• 3/4 cup buttermilk (I put about 3T lemon juice in fat
  
• free milk)
  
• 1/3 cup apricot jam
  
• 1 recipe Kahlua White Russian Cream
  
• White baking bar with cocoa butter,
  
• shaved into curls. (Optional)
  
• Recipe for Kahlua White Russian Cream:
  
• This is made and chilled while cake is baking. In a chilled
  
• med. bowl combine 2 cups whipping cream and 1/2 cup
  
• sifted powdered sugar; beat on low till thickened.
  
• Gradually add 1/4 c. Kahlua and 2 tsp. vodka; beat on low
  
• till soft peaks form. Do not over beat. Return to fridge
  
• until ready to assemble cake.
  






Instructions



1. In medium heavy saucepan combine Kahlua, vodka, and the
   
2. 3 oz. chopped white baking bar. Cook and stir over
   
3. low heat until baking bar is melted, cool slightly.
   
4. Grease and lightly flour three 8 x 1 1/2" round baking
   
5. pans; set aside. In a small mixing bowl stir together
   
6. flour, baking soda, and baking powder, set aside.
   
7. In a large mixing bowl combine sugar, butter, and
   
8. shortening; beat with an electric mixer on medium
   
9. speed till light and fluffy. Add eggs, one at a time,
   
10. beating till combined. Beat in the cooled liqueur
    
11. mixture. Alternately add flour mixture and buttermilk
    
12. to egg mixture, beating on low-med speed after each
    
13. addition just till combined.
    
14. Spread the batter evenly iin the prepared pans. Bake
    
15. in a 350 degree oven for 20-25 minutes or until a
    
16. toothpick inserted near the centers comes out clean.
    
17. Cool the cake layers in the pans or wire racks for 10
    
18. mins. Remove the layers from the pans and cool
    
19. completely on wire racks. To assemble, place one layer,
    
20. bottom side up, on a serving plate. Spread with about
    
21. 3 T of the jam and about 1/3 cup of the Kahlua White
    
22. Russian Cream. Place a second layer on top of the first
    
23. layer, bottom side up; spread with remaining jam and
    
24. 1/3 cup of the cream. Top with remaining cake layer,
    
25. bottom side up. Swirl remaining cream on top and sides.
    






Final Comments


Cover and chill for 24 hours. If desired, decorate with baking bar curls. To serve, cut the cake into wedges, dipping the knife into water between slices. Makes 12-16 servings.