White Russian Cake
- Prepare cake mix according to package directions, except replace 1/3 cup of the water with 1/3 cup Kahlua. Use two 8- or 9-inch round baking pans.
- In a medium bowl fold together whipped dessert topping and 1 tablespoon liqueur. Spread one of the cake layers with whipped topping mixture. Top with remaining cake layer. Sprinkle top with powdered sugar