Kahlua White Russian Cake

Because sometimes chocolate just isn't enough!  This is divine

3 tbsp Kahlua or other coffee liqueur
2 tbsp Vodka
3 oz white chocolate, chopped (1/2 cup)
2 cups sifted cake flour or 1 3/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
 2 tbsp shortening
3 eggs
3/4 cup buttermilk
1/3 cup apricot jam
1 recipe Kahlua White Russian Cream
White chocolate curls

• In a medium heavy saucepan combine the Kahlua, vodka, and the 3 oz chopped white chocolate.  Cook and stir over low heat till chocolate is melted.  Cool slightly
• Grease and lightly flour three 8 x 1 1/2 inch round baking pans; set aside.  In a small mixing bowl stir together flour, baking soda, and baking powder; set aside.
• In a large mixing bowl combine sugar, butter, and shortening; beat with an electric mixer on medium speed till light and fluffy.  Add eggs, one at a time, beating till combined.  Beat in the cooled liqueur mixture.  Alternately add flour mixture and buttermilk to egg mixture, beating on low to medium speed after each addition just till combined.
• Spread the batter evenly in the prepared pans.  Bake in a 350F oven for 20 to 25 min or until a toothpick inserted near the centres comes out clean.  Cool the cake layers in the pans on wire racks for 10 minutes.  Remove the layers from the pans and cool completely on wire racks.
• To assemble place one layer bottom side up on a serving plate.  Spread layer with about 3 tbsp of the jam and about 1/3 cup of the Kahlua White Russian Cream.  Place a second layer on top of the first layer, bottom side up; spread with remaining jam and 1/3 cup of the cream.  Top with remaining cake layer, bottom side up.  Swirl remaining cream onto the top and sides of the cake.  Cover and chill for up to 24 hours.  If desired, decorate the top with chocolate curls.  To serve, cut the cake into wedges, dipping the knife into water between slices.  Makes 12 to 16 servings.

Kahlua White Russian Cream:

In a chilled medium mixing bowl combine 2 cups whipping cream and 1/2 cup sifted powdered sugar; beat with an electric mixer on low speed till thickened.  Gradually add 1/4 cup Kahlua or other coffee liqueur and 2 tsp vodka; beat on low peed till soft peaks form, Do not overbeat.