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What you need to know for 06/27/2017

Winning recipe No. 4: White Russian Cake

Winning recipe No. 4: White Russian Cake

Winning recipe No. 4 in the "Autumn Cake Party" contest: White Russian Cake
Winning recipe No. 4: White Russian Cake
White Russian Cake

White Russian Cake, submitted by Nancy Caparulo of Galway.

3 ounces white chocolate, chopped

2 tablespoons vodka

3 tablespoons coffee liquor

1 cup white flour sifted with 3⁄4 cup whole wheat flour, 3⁄4 teaspoon baking soda and 1⁄2 teaspoon baking powder

11⁄4 cups sugar

1⁄2 cup butter

2 tablespoons vegetable shortening

3 eggs

3⁄4 cup buttermilk

1⁄3 cup or more apricot jam

For White Russian cream:

2 cups whipping cream

1⁄2 cup sifted 10XX confectioners’ sugar.

1⁄4 cup coffee liquor

2 tablespoons vodka

Grease and flour cake pans. Preheat oven to 350 degrees. Place a large bowl in refrigerator to chill.

Melt chocolate with vodka and coffee liquor. Blend and cool.

Beat sugar, butter and shortening to fluffy. Add eggs, one at a time, and beat well.

Add chocolate-liquor mixture.

Alternately add dry ingredients (flour, baking soda, baking powder) and buttermilk, beating well after each addition.

Spread into pans and bake for 20 to 25 minutes until done.

Cool on racks 10 minutes before freezing slightly prior to frosting.

For White Russian cream: Retrieve chilled bowl from refrigerator. Combine whipping cream and confectioners’ sugar. Beat until thick and gradually add coffee liquor and vodka.

Beat until medium peaks form but do not overbeat.

On a large plate, put a bit of cream and place one layer on it, spread first with jam and then with cream. Repeat with next two layers. Finish off sides and pipe a design, if desired.

Refrigerate for 24 hours prior to serving.

Makes three 8-inch rounds. This cake is dense and will easily serve 10.

Best made the day before you intend to eat it.

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