Choc Kahlua Cake W White Russian Frosting Food

~ CHOC - KAHLUA CAKE W/ WHITE RUSSIAN FROSTING ~

Steps:

• preheat oven to 350 degree F. Grease a 13 x 9 baking pan. In a bowl, combine flour, cocoa, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat butter with brown sugar and granulated sugar - about 2 minutes on medium until fluffy. Add eggs and vanilla and beat until creamy - about 2 minutes.
• Mix Kahlua with cooled coffee. Add the flour mixture, alternating with the coffee mixture. Beat just until blended. Pour into prepared pan and bake for 30 - 35 minutes or until pick comes out clean.
• Cool on wire rack.
• Frosting: In a medium bowl, beat butter until fluffy - add sugar alternating with Kahlua. Beat in butter and vanilla. Beat until creamy.
• Frost cooled cake & enjoy!

KAHLUA WHITE RUSSIAN CAKE 1968

Steps:

• 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.