| 1 | package (10.75 ounces) frozen pound cake loaf, thawed and cut into 9 slices |
| 3/4 | cup strong coffee |
| 1 | cup sugar |
| 1/2 | cup chocolate-flavor syrup |
| 1 | package (8 ounces) cream cheese, softened |
| 2 | cups whipping (heavy) cream |
| 2 | bars (1.4 ounces each) chocolate-covered toffee candy, chopped |
| 1. | Arrange cake slices in rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake. |
| 2. | Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy. |
| 3. | Cover and refrigerate at least 1 hour, but no longer than 24 hours. |
|
| Chopping chocolate toffee bars is easy if you freeze them first. If your store has chocolate-covered toffee bits, save freezing and chopping time by using 1/3 cup of the bits. |
|
| Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 15 to 20 seconds. |
Nutrition Information:
430 ( 250 ); 28 g ( 16 g); 95 mg; 130 mg; 42 g ( 1 g); 4 g 16 %; 0%; 6 %; 6 %