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.