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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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"There is no doubt in my mind when history was written, the final page will say: Victory was achieved by the United States of America for the good of the world." --George W. Bush, addressing U.S. troops at Camp Arifjan in Kuwait, Jan. 12, 2008
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