Kahlua White Russian Cake
INGREDIENTS:
3 tb Kahlua
1 1/4 c sugar
2 tb Vodka
1/2 c butter
3 oz White baking bar cocoa
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
DIRECTIONS:
1. 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 8x1 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 so
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.
Kahlua White Russian Cake
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