Kahlua White Russian Cake 1968
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This is a nice dinner reception cake.
- Ready In:
- 3 tablespoons Kahlua
- 2 tablespoons vodka
- 3 ounces white baking chocolate
- 2 cups sifted cake flour or 1 3/4 cups sifted all-purpose flour
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter
- 2 tablespoons Crisco shortening
- 1 1⁄4 cups granulated sugar
- 3 large eggs
- 3⁄4 cup fresh dairy buttermilk
- 1⁄3 cup apricot jam, warmed
- 2 cups fresh dairy whipping cream
- 1⁄2 1/2 cup icing sugar or 1/2 cup confectioners' sugar
- 1⁄4 cup Kahlua
- 2 teaspoons vodka
- Combine the Kahlua and vodka and white chocolate over simmering water and melt. Remove and cool.
- Sift the flour then measure and place into a bowl with , baking powder, baking soda, salt, in a large bowl and whisk until mixed.
- Cream the butter, shortening, and the sugar until nice and fluffy.
- Add the eggs one at a time, combining well after each.
- Beat in the cooled white chocolate/Kahlua mixture, and combine.
- Add the flour and buttermilk alternating into three portions and combine after each. Just combine after the last addition.
- Pour cake batter into three greased and floured 8 inch cake pans.
- Bake at 350 degrees for 20 to 25 minutes, until tester shows a few crumbs clinging to a toothpick or cake tester.
- Remove and place on wire racks for five minutes. Invert onto rack and cool completely.
Preparing the Cream:
- Place the whipping cream, Kahlua, and vodka and confectioner sugar and whip with whisking beaters until stiff.
Setting up the cake:
- Place one cake bottom up onto serving plate, and place 3 tablespoons warmed apricot jelly over and spread evenly, then cover with 1/3 of the whipping cream and spread that evenly over the apricot layer.
- Place second cake again bottom side up and again use the last of the warmed apricot jelly spread evenly and 1/3 of the whipping cream over that.
- Place the last cake bottom side up and cover the whole top and sides of cake with the remaining whipping cream, to cover and coat the cake entirely.
- Place covered in the the refrigerator for at least 24 hours.
- Decorate with chocolate curls if desired.
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