Print Options

Back to Toffee Mocha Dessert >

Include these items:

Select reviews >

Taste of Home Logo

Toffee Mocha Dessert

 Toffee Mocha Dessert
"Angel food cake takes on richness and bold flavor in this special treat," pens Jean Ecos of Waukesha, Wisconsin.
16-20 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 prepared angel food cake (8 to 10 ounces), 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 bowl, combine the cream cheese, chocolate syrup and sugar
  • until smooth. 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.