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1
Cake:
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2
Combine the Kahlua and vodka and white chocolate over simmering water and melt. Remove and cool.
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3
Sift the flour then measure and place into a bowl with , baking powder, baking soda, salt, in a large bowl and whisk until mixed.
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4
Cream the butter, shortening, and the sugar until nice and fluffy.
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5
Add the eggs one at a time, combining well after each.
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6
Beat in the cooled white chocolate/Kahlua mixture, and combine.
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7
Add the flour and buttermilk alternating into three portions and combine after each. Just combine after the last addition.
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8
Pour cake batter into three greased and floured 8 inch cake pans.
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9
Bake at 350 degrees for 20 to 25 minutes, until tester shows a few crumbs clinging to a toothpick or cake tester.
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10
Remove and place on wire racks for five minutes. Invert onto rack and cool completely.
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11
Preparing the Cream:
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12
Place the whipping cream, Kahlua, and vodka and confectioner sugar and whip with whisking beaters until stiff.
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13
Setting up the cake:
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14
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.
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15
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.
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16
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.
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17
Place covered in the the refrigerator for at least 24 hours.
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18
Decorate with chocolate curls if desired.
