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