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Cappuccino-Cream Cheese Pound Cake with White Chocolate Glaze

Cappuccino-Cream Cheese Pound Cake with White Chocolate Glaze
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Cake
unsalted butter, softened 1.5 lb. 3 cups
PHILADELPHIA Original Cream Cheese, softened 1 lb. 2 cups
granulated sugar 2 lb. + 10 oz. 1-1/2 qt.
eggs 1 lb. + 4.4 oz. 1 doz.
MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed 1.1 oz. 2 Tbsp.
flour, sifted 1 lb. + 11 oz. 1-1/2 qt.
White Chocolate & Coffee Glaze
white chocolate, chopped 1 lb. -
MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed 1.1 oz. 2 Tbsp.

Directions

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 325°F 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.

Kraft Kitchens Tips

Serving Suggestion
Serve with assorted berries on the side.
K:64206v01:151721
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Nutritional Information

Nutrition Information

Calories
 710
Total fat
 38 g
Saturated fat
 23 g
Cholesterol
 180 mg
Sodium
 125 mg
Carbohydrate
 86 g
Dietary fiber
 1 g
Sugars
 61 g
Protein
 9 g
Vitamin A
 20 %DV
Vitamin C
 0 %DV
Calcium
 8 %DV
Iron
 10 %DV