Kahlua White Russian Cake

Directions

In med-heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar.

Cook and stir over low heat until baking bar is melted, cool slightly.

Grease and lightly flour three 9” round baking pans.

In small bowl stir flour, baking soda, and baking powder, set aside .

In large bowl combine sugar, butter and shortening, beat with electric mixer on medium speed until light and fluffy.

Add eggs, ONE at a time, beating until combined. Beat in the cooled liqueur mixture.

Alternately add flour mixture and buttermilk to egg mixture, beating on low to medium speed after each addition until combined.

Spread the batter evenly in pans.

Bake at 350~F for 20 to 25 minutes or until toothpick in center comes out clean.

Cool the cake layers in the pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.

To assemble, place one layer, bottom side up, on a serving plate.

Spread layer with about 3 tablespoons of the jam and ⅓ cup of the Kahlua White Russian Cream.

Place a 2nd layer on top of first, bottom side up, spread with remaining jam and ⅓ cup of the cream.

Top w/remaining cake layer, bottom side up. Swirl remaining cream onto the top and sides of cake. Decorate top and sides with baking bar curls.

COVER AND CHILL FOR UP TO 24 HOURS.

To serve, cut into wedges, dipping knife into water between slides.

KAHLUA WHITE RUSSIAN CREAM: In chilled med bowl combine Whipping cream, and sifted powdered sugar. Beat with electric mixer on low speed until thickened.

Gradually add Kahlua and Vodka, beat on low speed until soft peaks form.

DO NOT OVERBEAT.