Kahlua White Russian Cake 1968 Recipes

KAHLUA WHITE RUSSIAN CAKE 1968

Steps:

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

WHITE RUSSIAN CUPCAKES

Steps:

• Cupcakes:.
• Preheat oven to 350°F and line 24 cupcake cups with paper liners.
• Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
• Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
• Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
• Remove cupcakes from pans. Place on wire rack to cool.
• Frosting:.
• Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
• Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
• Stop the machine and add the sugar and 1 tablespoon Kahlua.
• Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
• Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
• Garnish with chocolate shavings.

WHITE RUSSIAN CAKE RECIPE - (4.4/5)

Steps:

• Grease and flour Bundt pan, shaking out excess flour. Combine all cake ingredients in a large mixing bowl, and mix thoroughly. Pour into prepared pan. Bake at 350ºF. for 45-55 minutes, or until tests clean. Let cool 5 minutes in pan, then invert onto cooling rack. Place cookie sheet under rack, to catch glaze drippings. FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth. Drizzle slowly and evenly over warm cake. Use all glaze until it is completely soaked into cake. Note: This cake freezes very well!