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Ingredients
- 3 T (1 1/2 ounce) kahlua
- 2 T (1 ounce) vodka
- 1/2 c. (3 ounce) white chocolate, cut sm.
- 2 c. sifted cake flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking pwdr
- 1/2 c. butter
- 2 T shortening
- 1 1/4 c. sugar
- 3 lg. large eggs
- 3/4 c. buttermilk
- 1/3 c. apricot jam
- Kahlua white Russian cream
- White chocolate curls and shavings
Directions
- Put together kahlua, vodka and chocolate. Place over low heat or hot water until chocolate melts. Stir to blend. Cool slightly.
- Resift cake flour with baking soda and powder.
- Grease well and flour lightly two 9-inch layer cake pans.
- Cream butter, shortening and sugar until light and fluffy.
- Beat in large eggs, one at a time.
- Blend in kahlua-chocolate mix, then flour mix alternately with buttermilk.
- Divide batter between 2 pans.
- Bake at 350 degrees for 20-30 min until tester inserted in center comes out clean.
- Cool in pans 10 min. Turn out onto wire racks. Cool completely. 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 generously with white chocolate curls and shavings.
- If prepared ahead, chill, removing 30 min before serving to capture full flavor.
- KAHLUA WHITE RUSSIAN CREAM: Beat 2 cups heavy whipping cream with 1/3 cup sifted powdered sugar until thickened. Gradually beat in 1/3 cup kahlua and 2 tsp vodka, beating until stiff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 494 | |
| Calories from Fat 161 | 33% |
| Total Fat 18.33g | 23% |
| Saturated Fat 10.35g | 41% |
| Trans Fat 0.36g | |
| Cholesterol 112mg | 37% |
| Sodium 343mg | 14% |
| Potassium 140mg | 4% |
| Total Carbs 74.7g | 20% |
| Dietary Fiber 0.8g | 3% |
| Sugars 45.32g | 30% |
| Protein 6.69g | 11% |
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