Cappuccino Boston Cream Pie

Yield:

48 servings or 4 cakes, 12 servings (145 g) each

Ingredients

Ingredients	Weights	Measures
Coffee Cream Filling
Philadelphia Brick Cream Cheese, softened	12 oz. [340 g] 3 oz. [85 g]	- -
brewed double-strength Dark Roast Gevalia Kaffe, chilled	16 fl oz [450 g] 4 fl oz [115 g]	2 cups [500 mL] 1/2 cup [125 mL]
Jell-O Vanilla Instant Pudding & Pie Filling	6 oz. [170 g] 1-1/2 oz. [45 g]	1 cup [250 mL] 1/4 cup [60 mL]
prepared whipped topping	1 oz. [30 g] 2-1/2 oz. [70 g]	1 qt. [1 L] 1 cup [250 mL]
Chocolate Ganache
Baker's Semi-Sweet Chocolate	1 lb. + 8 oz. [675 g] 6 oz. [170 g]	1 qt. [1 L] 1 cup [250 mL]
brewed double-strength Dark Roast Gevalia Kaffe	5 fl oz [140 g] 1-1/4 fl oz [45 g]	2/3 cup [150 mL] 2-1/2 Tbsp. [37 mL]
heavy cream	12 fl oz [340 g] 3 fl oz [85 g]	1-1/3 cups [325 mL] 1/3 cup [75 mL]
baked yellow cake layers (9 inch), cooled	- -	8 each 2 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 (375 mL) Coffee Cream Filling. Cover with second cake layer. Spread top of cake with about 1 cup (250 mL) 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 & Pie Filling.

K:58529v11:120109

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