Toffee Mocha Dessert
Taste of Home
"Angel food cake takes on richness and bold flavor in this special treat," pens Jean Ecos of Waukesha, Wisconsin.
SERVINGS: 16-20
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 1 angel food cake (8 inches), cut into 1-inch cubes
- 3/4 cup brewed coffee, cooled
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup chocolate syrup
- 2 to 4 tablespoons sugar
- 2 cups Cool Whip® whipped topping
- 2 Heath bars (1.4 ounces each), crushed
- Additional Heath bars, optional
Directions:
Place cake cubes in an ungreased 13-in. x 9-in. x 2-in. dish. Add coffee and toss lightly.
In a large mixing bowl, combine the cream cheese, chocolate syrup and sugar until blended. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars.
Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired. Yield: 16-20 servings.