Kahlua

2 tb Vodka or apple juice

1/2 c White chocolate; cut in piec

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

Kahlua white russian cream White chocolate curls & shav Kahlua white russian cream 2 c Heavy whipping cream

1/3 c Powdered sugar; sifted

1/3 c Kahlua

2 ts Vodka

9-inch layer cake pans. Cream butter, shortening and sugar til 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

25 to 30 min. til 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 min. before serving. Makes

12-16 servings. KAHLUA WHITE RUSSIAN CREAM Beat

2 cups heavy whipping cream with

1/3 cup sifted powdered sugar til thickened; be careful not to overbeat. Gradually stir in

1/3 cup Kahlua and 2 tsp of vodka, beating til stiff.

From Margaret King (BBVC40B) --