Cappuccino-Cream Cheese Pound Cake with White Chocolate Glaze

• Cake
• 3 cups unsalted butter, softened
• 2 cups PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 qt. granulated sugar
• 1 doz. eggs
• 2 Tbsp. MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed
• 1-1/2 qt. flour, sifted
• White Chocolate & Coffee Glaze
• white chocolate, chopped
• 2 Tbsp. MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed

1. Cake: Beat butter and cream cheese in mixer fitted with paddle attachment on medium speed until whipped.
2. Add sugar; beat until light and fluffy.
3. Add eggs, 1 at a time, beating well after each.
4. Mix in coffee.
5. Add flour all at once; mix until well blended.
6. Pour into 2 well-greased 8-1/2 x 4-1/2-inch loaf pans (or 1 pan for trial recipe).
7. Bake in 325F standard oven 1 hour 20 min.
8. or until wooden pick inserted in center comes out clean.
9. Remove to wire rack.
10. Cool 10 min.
11. Loosen cakes from pans; invert onto wire rack.
12. Cool completely.
13. White Chocolate & Coffee Glaze: Melt chocolate in double boiler.
14. Add coffee; stir until well blended.
15. Drizzle about 8 oz.
16. Glaze over each cake, completely covering all sides.
17. Let stand until glaze is set.

cake, unsalted butter, philadelphia original cream cheese, granulated sugar, eggs, coffee, flour, white chocolate, white chocolate, coffee

Taken from www.kraftrecipes.com/recipes/cappuccino-cream-cheese-pound-cake-white-chocolate-glaze-151721.aspx (may not work)