Infused with the flavors of a classic White Russian cocktail, this boozy cake will be a hit at your next party. Eat responsibly.
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Cake
12 cup Land O Lakes® Butter, softened
1 14 cups sugar
1 teaspoon vanilla extract
1 12 cups all-purpose flour
2 teaspoons espresso powder
1 teaspoon baking powder
12 teaspoon salt
White Russian Mixture
1 (14-ounce) can sweetened condensed milk
1 cup Land O Lakes® Heavy Whipping Cream
14 cup coffee-flavored liqueur
14 cup vodka
Topping
1 cup Land O Lakes® Heavy Whipping Cream
STEP 1
Heat oven to 325°F.
STEP 2
Beat butter and sugar in large bowl at medium speed until fluffy. Add eggs and vanilla; beat until well mixed. Add flour, espresso powder, baking power and salt; beat at low speed until just incorporated.
STEP 3
Pour batter into 9-inch square baking pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
STEP 4
Let cool 20 minutes. (Cake should still be fairly warm to the touch.) Using skewer or toothpick, prick holes all over top of cake.
STEP 5
Whisk together sweetened condensed milk, 1 cup whipping cream, coffee liqueur and vodka. Very slowly pour mixture over warm cake. Let stand at room temperature until liquid is mostly absorbed. Refrigerate, uncovered, until completely cooled.
STEP 6
Beat 1 cup whipping cream in medium bowl on high until stiff peaks form. Spread over cooled cake.
To make this cake alcohol free, omit vodka and replace coffee-flavored liquer with strong cold coffee.
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