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Toffee Mocha Dessert
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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
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
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |