Ingredients

• 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
• 3/4 cup strong brewed coffee
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1/2 cup chocolate syrup
• 2 cups heavy whipping cream
• 2 (1.4 ounce) bars chocolate covered English toffee, chopped

Directions

Arrange cake slices on bottom of a rectangular 11×7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.