For the Closing Ceremonies of this year’s Russian Olympics, I tried a new twist on my standard booze soaked cake…a White Russian cake. I used a premixed White Russian cocktail from Kahlua, but you could also substitute vodka and Kahlua in the proper proportions. I think this was one of the best cakes I’ve ever made!
Cake:
- 1 (18.25 ounce) package white cake mix
- 1 cup Coffe-Mate Italian Sweet Créme non-dairy coffee creamer
- 1 cup White Russian mix
- 3 eggs
- 1/3 cup vegetable oil
Filling/Frosting:
- 1 (3.5 ounce) package instant white chocolate pudding mix
- 1 cup Coffe-Mate Italian Sweet Créme non-dairy coffee creamer
- 1/4 cup White Russian mix
- 2 cups heavy cream, whipped
Preheat oven to 325. Grease and flour three 8- inch pans.
Mix together the cake mix, 1 cup creamer, 1 cup White Russian mix, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15-20 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
To make the White Russian whipped cream filling: Combine pudding mix, 1/4 cup White Russian mix and 1 cup creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the White Russian mixture. Use to fill and frost top of the cake. Refrigerate until ready to serve.