Ingredients Jump to Instructions ↓

  1. 3 tablespoons Kahlua

  2. 1/2 cup white chocolate -- chopped

  3. 2 cups cake flour -- sifted

  4. 1/2 teaspoon baking powder

  5. 2 tablespoons shortening

  6. 3 large eggs

  7. 1/3 cup apricot jam

  8. 2 tablespoons vodka

  9. 3/4 teaspoon baking soda

  10. 1/2 cup butter

  11. 1 1/4 cups sugar

  12. 3/4 cup buttermilk KAHLUA WHITE RUSSIAN CREAM

  13. 2 cups heavy cream

  14. 1/3 cup Kahlua

  15. 1/3 cup powdered sugar -- sifted

  16. 2 teaspoons vodka

Instructions Jump to Ingredients ↑

  1. Preparation : Grease well and flour lightly 2 (9-inch) layer cake pans. Combine Kahlua, vodka and chocolate in pan and place over low heat or hot water until chocolate melts; stir to blend. Cool slightly. Meanwhile, resift cake flour, baking soda, baking powder and put aside. In another bowl cream butter, sugar and shortening until light and fluffy. Beat in eggs one at a time. Blend in Kahlua and chocolate mixture. Then blend in flour mixture alternately with buttermilk. Divide batter between two pans and bake at 350 degrees for 25 to 30 minutes until tester inserted in center comes out clean. Cool in pans 10 minutes, then turn out on wire racks until completely cool. Spread bottom surface of 1 cake layer with 1/2 the jam and about 1/4 cup of Kahlua White Russian cream recipe with frostings. KAHLUA WHITE RUSSIAN CREAM Beat the whipping cream and sugar until thickened. Gradually beat in the Kahlua and vodka and continue beating until stiff. Set aside until the cake is ready. Spread bottom surface of other cake with remaining jam. Place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate top generously with white chocolate curls. If prepared ahead, refrigerate until 30 minutes before serving to capture full flavor.


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