Instructions

1. Prepare three 9-inch round cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F.
2. For the cake, add the dry ingredients to a large bowl and combine.
3. Add eggs, milk, vegetable oil, Kahlua, and vanilla to dry ingredients and mix well with a stand or handheld electric mixer.
4. Add coffee to the cake batter and mix well. Batter will be very thin.
5. Divide batter evenly among cake pans and bake for 12 to 35 minutes or until a toothpick inserted near centers of cakes comes out clean.
6. Remove cakes from oven and allow to cool for about 5 minutes, then remove from pans and place on wire cooling racks to cool completely.
7. For the frosting, beat the Kahlua until it just begins to boil, then add espresso. Stir until dissolved.
8. In a large bowl mix the butter and shortening with stand or handheld electric mixer until smooth.
9. Add about half of the powdered sugar and mix until well combined and smooth.
10. Add about half of Kahlua mixture and beat to desired consistency.
11. Add remaining powdered sugar and mix until combined and smooth.
12. Add remaining Kahlua mixture and beat to desired consistency.
13. Put first cake layer on a serving plate and top with 1 cup frosting. Spread into an even layer.
14. Add second layer of cake, another cup of frosting, and then top with the third cake.
15. Frost top and sides of cake.
16. Pipe decorative edge around top edge and base of cake and add sprinkles to top of cake. Cover until ready to serve. Makes 12 servings.

Recipe courtesy Brian Kuel