Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) package frozen prepared pound cake, thawed and cut into 9 slices 3/4 cup strong brewed coffee 1 cup white sugar 1/2 cup chocolate syrup 1 (8 ounce) package cream cheese 2 cups heavy whipping cream 2 (1.4 ounce) bars chocolate covered English toffee, chopped

Instructions Jump to Ingredients ↑

  1. Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake. Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy. Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.


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