Prep: 20 mins
Additional: 1 hr
Total: 1 hr 20 mins
Yield: 12 servings
Original recipe yields 12 servings
1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
¾ cup strong brewed coffee
1 (8 ounce) package cream cheese
1 cup white sugar
½ cup chocolate syrup
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped
Arrange cake slices on bottom of a rectangular 11×7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.
Nutrition FactsPer Serving:434 calories; protein 4.1g; carbohydrates 42.7g; fat 28.4g; cholesterol 133.8mg; sodium 200.1mg.