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Ingredientes
- 1Â 1/2 Tbsp. instant coffee granules
- 3/4 c. hot water
- 1 x frzn lb. cake - (10.75 ounce) thawed
- 1 pkt mascarpone or possibly cream cheese - (8 ounce) softened
- 1/2 c. powdered sugar
- 1/2 c. chocolate syrup
- 1 ct frzn whipped topping - (12 ounce) thawed, divided
- 2 x English toffee candy bars - (1.4 ounce ea) coarsely minced
Direcciones
- Stir together coffee and 3/4 c. hot water till coffee is dissolved. Cold.
- Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mix over cake.
- Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer till smooth. Add in 2 1/2 c. whipped topping, and beat till light and fluffy.
- Spread cheese mix proportionately over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Refrigerate8 hrs.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 414 | |
| Calories from Fat 114 | 28% |
| Total Fat 12.79g | 16% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 465mg | 19% |
| Potassium 121mg | 3% |
| Total Carbs 71.67g | 19% |
| Dietary Fiber 1.3g | 4% |
| Sugars 22.63g | 15% |
| Protein 3.85g | 6% |
