2 (10.75 Ounce) Package Frozen Prepared Pound Cake, Thawed And Cut Into 9 Slices
1 Cup Strong Brewed Instant Espresso or Coffee
2 (8 Ounce) Package Cream Cheese Softened
1 Cup White Sugar
1 Cup Good Chocolate Syrup
2 Cups Heavy Whipping Cream
2 (1.4 Ounce) Bars Chocolate Covered English Toffee, Chopped
Step 1 Arrange cake slices on bottom of a rectangular 9×13 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Step 2 Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Step 3 Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.