 |
Toffee Mocha Dessert
|
 |
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 refrigerate for at least 1 hour. Garnish with additional
Heath bars if desired.
Yield: 16-20 servings.
|
Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |