Kahlua White Russian Cake

• 3 Tbsp. Kahlua
• 1/2 c. white chocolate, cut in small pieces
• 3/4 tsp. baking soda
• 1/2 c. butter
• 1 1/4 c. sugar
• 3/4 c. buttermilk
• Kahlua White Russian Cream
• 2 Tbsp. vodka
• 2 c. sifted cake flour
• 1/4 tsp. baking powder
• 2 Tbsp. shortening
• 3 large eggs
• 1/3 c. apricot jam
• white chocolate shavings

1. Combine Kahlua, vodka and chocolate.
2. Place over low heat until chocolate melts.
3. Cool slightly.
4. Resift flour with baking soda and baking powder.
5. Grease well and flour two 9-inch layer cake pans.
6. Cream butter, shortening and sugar until light and fluffy.
7. Beat in eggs, one at a time.
8. Blend in chocolate mixture then flour mixture.
9. Divide batter into two pans.
10. Bake at 350u0b0 for 25 to 30 minutes.
11. Cool in pans for 10 minutes, then turn out on racks to cool completely.

kahlua, white chocolate, baking soda, butter, sugar, buttermilk, kahlua, vodka, cake flour, baking powder, shortening, eggs, apricot, white chocolate shavings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227311 (may not work)