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.