Categories: Cakes, Beverages 
      Yield: 10 servings 
  
      3 tb Kahlua                          1 1/4 c  Sugar 
      2 tb Vodka                             1/2 c  Butter 
      3 oz White baking bar w/cocoa cho        2 tb Shortening 
      2 c  Sifted cake flour                   3    Eggs 
    3/4 ts Baking soda                       3/4 c  Buttermilk 
    1/2 ts Baking powder                     1/3 c  Apricot jam 
 
-------------------------KAHLUA WHITE RUSSIAN CREME------------------------- 
      2 c  Whipping cream                    1/4 c  Kahlua 
    1/2 c  Powdered sugar                      2 tb Vodka 
  
  White baking bar w/cocoa shaved into curls (I use potatoe peeler for this) 
  In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking 
  bar. Cook and stir over low heat till baking bar is melted, cool slightly. 
  Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9") In 
  small bowl stir flour, baking soda, and baking powder, set aside . In large 
  bowl combine sugar, butter and shortening, beat w/electric mixer on med spd 
  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 med spd after each addition till 
  combined. Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or 
  till toothpick in center comes out clean. Cool the cake layers in the pans 
  on wire racks for 10 mins. Remove from pans and cool completely on wire 
  racks. To assemble, place one layer, bottom side up, on a serving plate. 
  Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian 
  Cream. Place a 2nd layer on top of first, bottom side up, spread 
  w/remaining jam and 1/3 c of the cream. Top w/remaining cake layer, bottom 
  side up. Swirl remaining cream onto the top and sides of cake. Decorate top 
  (I do the sides too, looks soooo pretty!) w/baking bar curls. COVER AND 
  CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into 
  water between slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled 
  med bowl combine Whipping cream, and sifted fpowdered sugar. Beat 
  w/electric mixer on low speed until thickened. Gradually add kahlua and 
  Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT.