Kahlua white russian cake

---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Kahlua White Russian Cake
  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.
  
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