Kahlua White Russian Cake

• 3 tablespoons liqueur coffee flavor, such as kahlua
• 1 1/4 cups sugar
• 2 tablespoons vodka
• 1/2 cup butter
• 3 ounces white chocolate baking
• 2 tablespoons vegetable shortening
• 2 cups cake flour sifted
• 3 large eggs
• 3/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1/2 teaspoon baking powder
• 13 cup apricot preserves (jam)
• 2 cups heavy whipping cream
• 1/4 cup liqueur coffee flavor, such as kahlua
• 1/2 cup powdered sugar
• 2 tablespoons vodka

1. In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar.
2. Cook and stir over low heat until baking bar is melted, cool slightly.
3. Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9 inch) In small bowl stir flour, baking soda, and baking powder, set aside .
4. In large bowl combine sugar, butter and shortening, beat w/electric mixer on med spd until light and fluffy.
5. Add eggs, ONE at a time, beating until combined.
6. Beat in the cooled liqueur mixture.
7. Alternately add flour mixture and buttermilk to egg mixture, beating on low to med spd after each addition until combined.
8. Spread the batter evenly in pans.
9. Bake at 350~F for 20 to 25 minutes or until toothpick in center comes out clean.
10. Cool the cake layers in the pans on wire racks for 10 minutes.
11. Remove from pans and cool completely on wire racks.
12. To assemble, place one layer, bottom side up, on a serving plate.
13. Spread layer w/about 3 TB of the jam and 13 cup of the Kahlua White Russian Cream.
14. Place a 2nd layer on top of first, bottom side up, spread w/remaining jam and 13 cup of the cream.
15. Top w/remaining cake layer, bottom side up.
16. Swirl remaining cream onto the top and sides of cake.
17. Decorate top (I do the sides too, looks soooo pretty!)
18. w/baking bar curls.
19. COVER AND CHILL FOR UP TO 24 HOURS!!!
20. To serve, cut into wedges, dipping knife into water between slides.
21. KAHLUA WHITE RUSSIAN CREAM In chilled med bowl combine Whipping cream, and sifted fpowdered sugar.
22. Beat w/electric mixer on low speed until thickened.
23. Gradually add kahlua and Vodka, beat on low speed until soft peaks form.
24. DO NOT OVERBEAT.

liqueur coffee flavor, sugar, vodka, butter, white chocolate baking, vegetable shortening, cake flour, eggs, baking soda, buttermilk, baking powder, apricot preserves, heavy whipping cream, liqueur coffee flavor, powdered sugar, vodka

Taken from recipeland.com/recipe/v/kahlua-white-russian-cake-44959 (may not work)