Kahlua White Russion Cake

1. Combine Kahluai, vodka chocolate.
2. Place over low heat or hot water til chocolate melts; stir to blend.
3. Cool slightly.
4. Sifti flour with baking soda and powder.
5. Greasei well and flour lightly two 9-inch layer cake pans.
6. Creami butter, shortening and sugar til light and fluffy.
7. Beat in eggs, one at a time.
8. Blend in Kahlua-chocolate mixture, then flour mixture alternately with buttermilk.
9. Divide batter between the two pans.
10. Bakei at 350 F 25 to 30 min. til tester inserted in center comes out clean.
11. Cool in pans 10 minutes.
12. Turn out onto wire racks; cool completely.
13. Spread bottom surface of one cake layer with half the jam and about 1/4 cup Kahlua White Russiani Cream.
14. Spread bottom surface of second layer with remaining jam. Place on top of first layer.
15. Swirl remaining cream topping on top and sides of cake.
16. Decorate top generosly with white chocolate curls and shavings.
17. If prepared ahead, refrigerate, removing 30 min. before serving.
18. Makes 12-16 servings.
19. KAHLUA WHITE RUSSIAN CREAM Beat 2 cups heavy whipping cream with 1/3 cup sifted powdered sugar til thickened; be careful not to overbeat.
20. Gradually stir in 1/3 cup Kahlua and 2 tsp of vodka, beating til stiff.