very good!! made it for a party and everyone loved it! i did follow advice given and whipped the heavy cream on it’s own, then gently folded it into the cream cheese/sugar/chocolate mixture. worked perfectly…and much better than i think would work doing it all together.

i also made it in a trifle bowl, layering everything twice…cake, cream, toffee, cake, cream, toffee. loaded the top with toffee and drizzled with some more chocolate. yum. oh–and i also used fresh pound cake from our grocery store bakery, which i think is a better option if it’s available to you, as it was perfectly moist. I did find, however, that 2 (10.75oz) packages of pound cake is more accurate for the layering.

This was pretty good, although I changed some things. First of all, I used 2 frozen pound cakes instead of one, cut them into thin slices, and made it into a 3 layer cake (in a 9×9 pan). There seemed to be plenty of whipped filling for this to work. I put toffee crumbles in every layer and poured a small amount of coffee over every layer, too.

As suggested, I whipped the cream until stiff peaks formed, then gently folded it into the chocolate mixture, and this seemed to work really well. I used lite cream cheese and couldn’t tell the difference (not that this was health food anyway! :)). It was pretty rich… not sure all of my guests loved it but most people seemed to enjoy it and my fiance loved it, so that’s important!


1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 (8 ounce) package cream cheese
1 cup white sugar
1/2 cup chocolate syrup
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped


Arrange cake slices on bottom of a rectangular 11×7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake …

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