Makes:
12 servings
Total Time:
1 hr 20 min
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 1 10 3/4 oz. pound cake
- 3/4 cup strong brewed coffee
- 1 cup white sugar
- 1/2 cup chocolate syrup
- 1 pkg. (8 oz.) cream cheese
- 2 cups heavy whipping cream
- *2 bars chocolate covered English toffee, chopped
make it
1. Cut pound cake into 9 slices, arrange cake slices on bottom of 11x7 baking dish, cut cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
2. Beat sugar, chocolate syrup, and cream cheese in a large bowl with mixer until smooth. Add whipping cream; beat until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
3. Cover and refrigerate cake for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.
Notes
* I use HERSHEY'S Heath English Toffee Bits (you can find them by the chocolate chips)
