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Cappuccino Boston Cream Pie

Cappuccino Boston Cream Pie
 
Yield:
48 servings or 4 cakes, 12 servings each

Ingredients

Ingredients Weights Measures
Coffee Cream Filling
PHILADELPHIA Original Cream Cheese, softened 12 oz. -
brewed double-strength Dark Roast GEVALIA Kaffe, chilled 16 fl oz 2 cups
JELL-O Vanilla Instant Pudding 6 oz. 1 cup
prepared whipped topping 1 oz. 1 qt.
Chocolate Ganache
semi-sweet chocolate chunks 1 lb. + 8 oz. 1 qt.
brewed double-strength Dark Roast GEVALIA Kaffe 5 fl oz 2/3 cup
heavy cream 12 fl oz 1-1/3 cups
baked yellow cake layers (9 inch), cooled - 8 each

Directions

COFFEE Cream Filling: Beat cream cheese with mixer fitted with whip attachment on medium speed until creamy. Gradually add coffee, beating on medium-low speed after each addition until well blended. Add pudding mix; beat until well blended. Fold in whipped topping.

CHOCOLATE Ganache: Heat chocolate and coffee in double boiler on medium heat until chocolate is melted, stirring occasionally. Add cream; whisk until well blended. Cool until slightly thickened.

FOR each cake: Place 1 cake layer, flat-side up, on cake stand; spread top with 1-1/2 cups Coffee Cream Filling. Cover with second cake layer. Spread top of cake with about 1 cup Chocolate Ganache to within 1/4 inch of edge. Refrigerate until ready to serve.

Kraft Kitchens Tips

Mocha-Filled Boston Cream Pie
Prepare using JELL-O Chocolate Instant Pudding.
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