Course : Cakes
Serves: 1
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3 tablespoons Kahlua
1/2 cup white chocolate -- chopped
2 cups cake flour -- sifted
1/2 teaspoon baking powder
2 tablespoons shortening
3 large eggs
1/3 cup apricot jam
2 tablespoons vodka
3/4 teaspoon baking soda
1/2 cup butter
1 1/4 cups sugar
3/4 cup buttermilk
2 cups heavy cream
1/3 cup Kahlua
1/3 cup powdered sugar -- sifted
2 teaspoons vodka

Preparation / Directions:

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.


Nutritional Information:

6294 Calories (kcal); 351g Total Fat; (51% calories from fat); 56g Protein; 691g Carbohydrate; 1468mg Cholesterol; 2744mg Sodium

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