Yield: 6 Servings
|1 pack||Frozen pound cake (10.75 oz.); thawed and cut into 9 slices|
|¾ cup||Strong coffee|
|½ cup||Chocolate flavored syrup|
|8 ounces||Cream cheese; softened|
|2 cups||Whipping; (heavy) cream|
|2 \N||Bars chocolate-covered toffee candy; (1.4 oz. each)|
1. Arrange cake slices in rectangular baking dish, 11 X 7 X 1", cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
2. Bead sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed unti light and fluffy. Spread over cake. Sprinkle with candy.
3. Cover and refrigerate at least 1 hour, but no longer than 24 hours.
Recipe by: Internet / Betty Crocker Kitchen Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 13, 1998