3 tablespoons (1 ½ ounces) Kahlua
2 tablespoons (1 ounce) vodka
½ cup (3 ounces) white chocolate, cut small
2 cups sifted cake flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ cup butter
2 tablespoons shortening
1 ¼ cup sugar
3 large eggs
¾ cup buttermilk
1/3 cup apricot jam
Kahlua White Russian Cream
White chocolate curls and shavings
Combine Kahlua, vodka, and chocolate. Place over low heat or hot water until chocolate melts; stir to blend. Cool slightly. Resift cake flour with baking soda and powder. Grease well and flour lightly two 9-inch layer cake pans. Cream butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time. Blend in Kahlua-chocolate mixture, then flour mixture alternately with buttermilk.
Divide batter between two pans. Bake at 350°F 25 to 30 minutes until tester inserted in center comes out clean. Cool in pans 10 minutes. Turn out on to wire racks; cooling completely.
To make Kahlua White Russian cream, beat 2 cups heavy whipping cream with 1/3 cup sifted powdered sugar until thickened. Gradually beat in 1/3 cup Kahlua and 2 teaspoons vodka, beating until stiff)
Spread bottom surface of one cake layer with half the jam and about ¼ cup of Kahlua White Russian Cream. Spread bottom surface of second layer with remaining jam. Place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate top generously with white chocolate, curls and shavings. If prepared ahead, refrigerate, removing 30 minutes before serving to capture full flavor. Makes 12-16 servings.