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.