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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert. Ingredients:
1 (10.75 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 |
Directions:
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.
2. 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.
3. 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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