Coffee and Hazelnut Pound Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 250g butter
• 1 1/3 cup caster sugar
• 4 eggs, lightly beaten
• 1 cup self-raising flour
• 100g hazelnut meal
• 1 tablespoon instant coffee, dissolved in 2 teaspoons boiling water
• Coffee Icing
• 2 cups icing sugar
• 1 tablespoon instant coffee, dissoloved in 2 tablespoons boiling water

1. Beat Philly*, butter and caster sugar with an electric mixer until thick and creamy.
2. Gradually beat in the eggs, one at a time, beating well after each addition.
3. Sift in flour and fold in hazelnut meal, and coffee mixture.
4. Spoon the mixture into a lined 23cm square cake pan and bake at 180C for 1 hour or until cooked through.
5. Cool on a wire rack before icing.
6. Combine the icing sugar and coffee mixture until smooth.
7. Spread over cake.

philadelphia cream cheese, butter, caster sugar, eggs, flour, hazelnut meal, instant coffee, coffee icing, icing sugar, instant coffee

Taken from www.kraftrecipes.com/recipes/coffee-hazelnut-pound-cake-103805.aspx (may not work)