Ingredients:
9 slices poundcake ( enough to cover bottom of 11×7 baking dish)
3/4 cup strong brewed coffee ( room temp.)
1 cup sugar
1/2 cup chocolate syrup
1 (8 ounce) packages cream cheese, softened
2 cups heavy whipping cream
2 chocolate-covered english toffee bars, chopped
Directions:
Cover bottom of 11×7 baking dish with pound cake.
Drizzle coffee over the cake.
Beat sugar, syrup and cream cheese in bowl until smooth.
Add whipping cream.
Beat on medium speed until fluffy.
Spread over pound cake and sprinkle with candy.
Cover and refrigerate for at least 1 hour but no more than 24 hours to let top set.
Servings: 12
Time preparation: 15 min.
Time total: 75 min.