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Toffee Mocha Dessert

"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

PREP

 15 min.

TOTAL

 15 min.

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 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. 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.

Printed from tasteofhome.com Oct 10, 2008

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