Print Options

 
 Print
Toffee Mocha Dessert Recipe

Toffee Mocha Dessert Recipe

"Angel food cake takes on richness and bold flavor in this special treat," pens Jean Ecos of Waukesha, Wisconsin.
TOTAL TIME: Prep: 15 min. + chilling YIELD:16-20 servings

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

  • 1. Place cake cubes in an ungreased 13-in. x 9-in. dish. Add coffee and toss lightly.
  • 2. 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.
  • 3. Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired. Yield: 16-20 servings.