White Russian Cake - Do Not Understand An Ingredient!
Decorating By moralna Updated 19 Sep 2006 , 4:07am by newlywedws
I am making a Kahlua White Russian Cake for my cousin this weekend and have found a recipe that includes. . . "3 oz White baking bar w/cocoa choc." in it. My question, and please forgive my ignorance, what is a a white baking bar with cocoa chocolate? Is there a white chocolate baking bar that has cocoa in it? Are they saying to add the cocoa? PLEASE HELP!!
The only thing I can think of is that there are basically "two" white chocolates you will find. The first is the "white" chocolate baking bars that will be basically just vanilla flavored candy (i.e. Nestle white baking chips, white baking bars for candy dipping, etc), and the other is actually white chocolate (i.e. ghiradelli and some others).
The difference is that in the ingredients of *real* white chocolate, you will see COCOA BUTTER listed. If it doesn't have cocoa butter in the ingredients, it is not actually white chocolate, just vanilla...stuff...
Does that make sense? Anyway--I get real white chocolate from Williams Sonoma (very expensive) or you can google it and see about other online dealers, or Walmart actually sells a baker's bar of "premium white chocolate" I believe...probably Ghiradelli..?
Just make sure you check the ingredients for the cocoa butter.
Maybe that's what it's trying to tell you when it says cocoa/choc. I can't imagine what else it would mean....
Trader Joe's sells big chunks of Ghiradelli chocolate. They are from the giant bars that they sell to tourists, but they are broken and shrink wrapped. I buy A LOT 
of chocolate there!
If they have the kind you need (with the coca butter) it is much cheaper than buying the "perfect" bars at a specialty store.
Hope that helps
I'd agree with homecook.......btw......that cake sounds wonderful, would you share the recipe?
I lived in the Napa Valley for a few years and we had them there, and I miss being able to go there !! THANK YOU, THANK YOU, THANK YOU to all of you - especially Homecook - your explanation was detailed and completely understandable!!!! This is the recipe I found that sounds pretty simple. . .
3 tb Kahlua
2 tb Vodka
3 oz White baking bar w/cocoa cho
2 c Sifted cake flour
¨ú ts Baking soda
¨ö ts Baking powder
2 c Whipping cream
¨ö c Powdered sugar
1 ¨ù c Sugar
¨ö c Butter
2 tb Shortening
3 Eggs
¨ú c Buttermilk
¨÷ c Apricot jam
¨ù c Kahlua
2 tb Vodka
KAHLUA WHITE RUSSIAN CREME White baking bar w/cocoa shaved into curls (I use potatoe peeler for this) In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar. Cook and stir over low heat till baking bar is melted, cool slightly. Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9") In small bowl stir flour, baking soda, and baking powder, set aside . In large bowl combine sugar, butter and shortening, beat w/electric mixer on med spd till light and fluffy. Add eggs, ONE at a time, beating till combined. Beat in the cooled liqueur mixture. Alternately add flour mixture and buttermilk to egg mixture, beating on low to med spd after each addition till combined. Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or till toothpick in center comes out clean. Cool the cake layers in the pans on wire racks for 10 mins. Remove from pans and cool completely on wire racks. To assemble, place one layer, bottom side up, on a serving plate. Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian Cream. Place a 2nd layer on top of first, bottom side up, spread w/remaining jam and 1/3 c of the cream. Top w/remaining cake layer, bottom side up. Swirl remaining cream onto the top and sides of cake. Decorate top (I do the sides too, looks soooo pretty!) w/baking bar curls. COVER AND CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into water between slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled med bowl combine Whipping cream, and sifted fpowdered sugar. Beat w/electric mixer on low speed until thickened. Gradually add kahlua and Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT
3 tb Kahlua
2 tb Vodka
3 oz White baking bar w/cocoa cho
2 c Sifted cake flour
three fourths ts Baking soda
half ts Baking powder
2 c Whipping cream
half c Powdered sugar
1 and one fourth c Sugar
halfc Butter
2 tb Shortening
3 Eggs
three fourths c Buttermilk
one third c Apricot jam
one fourth c Kahlua
2 tb Vodka
Or you can go here....
http://www.astray.com/recipes/?show=Kahlua%20white%20russian%20cake
Could be because it is copywrited. Here is a link for one I found - is this the same recipe?
http://www.astray.com/recipes/?show=Kahlua%20white%20russian%20cake
either that or there was to much Kahlua & Vodka drinking going on 
Everyone - I have found a recipe using Duncan Hines that might be just as great and less costly
It is:
1 package of DH yellow cake mix
1 6 oz. package of vanilla pudding (If i can find it, i may try using the white chocolate pudding mix)
1/2 cup sugar
4 eggs
1 cup of vegetable oil
1/4 cup of kahlua
1/4 cup of vodka
3/4 cup of water
Mix all cake ingredients and beat for 2 minutes. Pour into greased and floured cake pans. Bake at 350 for 50-60 minutes (or until cake tests done). Cool, etc., etc.
Vodka cooks out and is tasteless. Why is it in either recipe?
(Whether DH is just as good as a well-made scratch cake is another question.)
I know the restaurant I work out makes an awsome Lobster vodka dish. I'll try to remember to ask the cook next weekend what the vodka contributes. He also use to do cakes in NY for competition, maybe he's heard of it.
Could it be the recipe should have listed a "White cocoa baking bar"?
I have heard of a company by name of "Santander" that makes them ($1
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