Kahlua white russion cake

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: KAHLUA WHITE RUSSIAN CAKE
  Categories: Cakes, Liquor, Frostings
       Yield: 1 Servings
  
            Cake
       3 tb Kahlua
       2 tb Vodka or apple juice
     1/2 c  White chocolate; cut in piec
       2 c  Cake flour
     3/4 ts Baking soda
   1 1/2 ts Baking powder
     1/2 c  Butter
       2 tb Shortening
   1 1/4 c  Sugar
       3    Eggs
     3/4 c  Buttermilk
     1/3 c  Apricot jam
            Kahlua white russian cream
            White chocolate curls & shav
            Kahlua white russian cream
       2 c  Heavy whipping cream
     1/3 c  Powdered sugar; sifted
     1/3 c  Kahlua
       2 ts Vodka
  
   Recipe by: Margaret King   (BBVC40B)
      Here is a recipe for Kahlua White Russian Cake. I've made it several
   times for the holidays and it is delicious! Combine Kahlua, vodka &
   chocolate. Place over low heat or hot water til chocolate melts; stir to
   blend.  Cool slightly. Sift flour with baking soda and powder. Grease well
   and flour lightly two 9-inch layer cake pans. Cream butter, shortening and
   sugar til light and fluffy. Beat in eggs, one at a time. Blend in
   Kahlua-chocolate mixture, then flour mixture alternately with buttermilk.
   Divide batter between the two pans. Bake at 350 F 25 to 30 min. til tester
   inserted in center comes out clean.  Cool in pans 10 minutes. Turn out onto
   wire racks; cool completely.
    Spread bottom surface of one cake layer with half the jam and about 1/4
   cup Kahlua White Russian Cream. 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 generosly with white chocolate curls
   and shavings.  If prepared ahead, refrigerate, removing 30 min. before
   serving. Makes 12-16 servings. KAHLUA WHITE RUSSIAN CREAM
      Beat 2 cups heavy whipping cream with 1/3 cup sifted powdered sugar til
   thickened; be careful not to overbeat. Gradually stir in 1/3 cup Kahlua and
   2 tsp of vodka, beating til stiff.
      From  Margaret King   (BBVC40B)
  
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