1 pkg (10 3/4-oz) frozen pound cake, thawed, cut into 9 equal slices
3/4 cup strong coffee
1 cup sugar
1/2 cup chocolate-flavored syrup
1 pkg (8-oz) cream cheese, softened
2 cups whipping cream
2 bars (1.4-oz each) chocolate-covered toffee candy, chopped
Arrange the cake slices over the bottom of an 11 x 7 x 1 1/2-inches baking dish. Cut slices as needed to cover entire bottom of dish. Drizzle the coffee over the cake.
In a large bowl, using an electric mixer on medium speed, beat the sugar, chocolate syrup, and cream cheese together until smooth. Add the whipping cream and beat on medium speed until light and fluffy. Spread mixture over the cake and sprinkle with the chopped candy.
Cover dish and refrigerate for at least one hour but no longer than 24 hours. This will allow the dessert to set and the flavor blends.
1 cup sugar
1/2 cup chocolate-flavored syrup
1 pkg (8-oz) cream cheese, softened
2 cups whipping cream
2 bars (1.4-oz each) chocolate-covered toffee candy, chopped
Arrange the cake slices over the bottom of an 11 x 7 x 1 1/2-inches baking dish. Cut slices as needed to cover entire bottom of dish. Drizzle the coffee over the cake.
In a large bowl, using an electric mixer on medium speed, beat the sugar, chocolate syrup, and cream cheese together until smooth. Add the whipping cream and beat on medium speed until light and fluffy. Spread mixture over the cake and sprinkle with the chopped candy.
Cover dish and refrigerate for at least one hour but no longer than 24 hours. This will allow the dessert to set and the flavor blends.
file photo
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