This restaurant favorite is easy to make at home. Toffee adds a rich, buttery crunch teens will love.
package Betty Crocker™ pound cake mix
cup water or milk
cups strong coffee
cup chocolate-flavor syrup
packages (8 oz each) cream cheese, softened
cups whipping (heavy) cream
bars (1.4 ounces) chocolate-covered toffee candy, chopped
Bake cake mix as directed on package, using water and eggs, in 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Cool 10 minutes. Remove from pans. Cool completely on wire rack, about 1 hour.
Cut each pound cake into 9 slices. Arrange slices in 2 rectangular baking dishes, 11x7x1 1/2 inches, cutting slices if necessary to cover bottom of dishes. Drizzle coffee over cake.
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.
Cover and refrigerate at least 1 hour but no longer than 24 hours.
Chopping chocolate toffee bars is easy if you freeze them first.
Two 10.75-ounce packages of frozen pound cake, thawed, can be substituted for the pound cake mix; omit water and eggs and step 1.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.