White Russian Cake Recipe 445

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!

Steps:

• In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.

Steps:

• Place ice in a rocks glass. Add vodka and Kahlua; top with cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
• Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

Steps:

• 1. preheat oven to 350'F Grease and line with parchment rounds, two 9 inch cake pans. Set aside.
• 2. In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.
• 3. In a measuring cup mix vanilla, Kahlua and cream together. Set aside.
• 4. In another large mixing bowl cream butter and the sugar together. Beat in eggs, one egg at a time.
• 5. Mix flour mixture into batter gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture. All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour. Completely incorporate but do not over mix.
• 6. Pour batter out evenly between the two pans. Bake on the center wrack for about 32-35 minutes, or until a toothpick comes out almost clean.
• 7. For Vodka glaze, Mix all ingredients together in a small bowl, adding additional confectioner's sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can't soak into the cakes. Set aside.
• 8. For Frosting: Beat butte, cream cheese r and vanilla together. Slowly add confectioner's sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.
• 9. ASSEMBLY! Once cakes are completely cooled, level off any doming with a serrated knife or cake leveler. Cut each cake in half to make four thin cake layers. Place first layer on a cake circle. Spread a few tablespoons of the vodka glaze evenly over layer, then frost with Kahlua frosting. Repeat this process with the other layers, omitting the vodka glaze on the very top layer. Frost entire cake as desired and garnish with chocolate shavings. Serve cake room temperature.

Steps:

• Spray a 12 cup bundt pan.
• Combine all cake ingredients and beat until well mixed.
• Pour batter into prepared pan.
• Bake at 350 for 50-60 minutes or until done via toothpick test.
• Cool 15 minutes, remove from pan and cool completely.
• Combine glaze ingredients and beat on low speed until powdered sugar is moistened. Increase speed to medium and beat until creamy. Drizzle glaze over cooled cake.