Famous Toffee Crunch
Have your toffee, cake and eat it, too! Toffee adds a rich, buttery crunch to this easy dessert that's just as tempting as the restaurant favorite. 1 package (10.75 ounces) frozen pound cake loaf, thawed and cut into 9 slices 3/4 cup strong coffee 1 cup sugar 1/2 cup chocolate-flavor syrup 1 package (8 ounces) cream cheese, softened 2 cups whipping (heavy) cream 2 bars (1.4 ounces each) chocolate-covered toffee candy, chopped 1. Arrange cake slices in rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake. 2. Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy. 3. Cover and refrigerate at least 1 hour, but no longer than 24 hours. Tips from the Kitchen How-To Chopping chocolate toffee bars is easy if you freeze them first. If your store has chocolate-covered toffee bits, save freezing and chopping time by using 1/3 cup of the bits. Sugar says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
