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1
In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar.
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2
Cook and stir over low heat until baking bar is melted, cool slightly.
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3
Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9 inch) In small bowl stir flour, baking soda, and baking powder, set aside .
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4
In large bowl combine sugar, butter and shortening, beat w/electric mixer on med spd until light and fluffy.
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5
Add eggs, ONE at a time, beating until combined.
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6
Beat in the cooled liqueur mixture.
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7
Alternately add flour mixture and buttermilk to egg mixture, beating on low to med spd after each addition until combined.
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8
Spread the batter evenly in pans.
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9
Bake at 350~F for 20 to 25 minutes or until toothpick in center comes out clean.
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10
Cool the cake layers in the pans on wire racks for 10 minutes.
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11
Remove from pans and cool completely on wire racks.
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12
To assemble, place one layer, bottom side up, on a serving plate.
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13
Spread layer w/about 3 TB of the jam and 13 cup of the Kahlua White Russian Cream.
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14
Place a 2nd layer on top of first, bottom side up, spread w/remaining jam and 13 cup of the cream.
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15
Top w/remaining cake layer, bottom side up.
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16
Swirl remaining cream onto the top and sides of cake.
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17
Decorate top (I do the sides too, looks soooo pretty!)
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18
w/baking bar curls.
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19
COVER AND CHILL FOR UP TO 24 HOURS!!!
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20
To serve, cut into wedges, dipping knife into water between slides.
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21
KAHLUA WHITE RUSSIAN CREAM In chilled med bowl combine Whipping cream, and sifted fpowdered sugar.
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22
Beat w/electric mixer on low speed until thickened.
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23
Gradually add kahlua and Vodka, beat on low speed until soft peaks form.
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24
DO NOT OVERBEAT.
