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Ingredients
- 1-1/2 Tbsp. instant coffee granules
- 3/4 c warm water
- 1 (10.75 oz.) pound cake
- 1 x 8-oz. pkg. mascarpone or cream cheese, softened
- 1/2 c powdered sugar
- 1/2 c chocolate syrup
- 1 (12 oz.) container frozen whipped topping, thawed and divided
- 2 (1.4 oz.) English toffee candy bars, coarsely chopped
Details
Servings 8
Preparation
Step 1
1. Stir together coffee granules and warm water until dissolved. Cool.
2. Cut cake into 14 slices; cut each slice in half diagonally. Place cake triangles into the bottom of a 9" deep dish pie plate. Drizzle coffee mixture evenly over cake.
3. Beat mascarpone cheese, sugar and chocolate syrup at medium speed with an electric mixer until smooth.
4. Add 2-1/2 c whipped topping; beat mixture until light and fluffy. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy.
5. Chill 8 hours.
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