Kahlua White Russian Cake 1968

READY IN: 45mins
SERVES: 12-15




  • Cake:
  • 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.