Toffee Mocha Dessert

• 1 (8 inch) angel food cake, cut into 1-inch cubes
• 34 cup strong brewed coffee, cooled
• 1 (8 ounce) package cream cheese, softened
• 12 cup chocolate syrup
• 2 -4 tablespoons sugar
• 2 cups whipped topping
• 2 (1 1/2 ounce) Heath candy bars, crushed
• additional Heath candy bar (optional)

1. Place cake cubes in an ungreased 13 x 9 x 2 inch dish.
2. Add coffee and toss lightly.
3. In a mixing bowl, combine cream cheese, chocolate syrup and sugar until blended.
4. Fold in whipped topping.
5. Spread over cake.
6. Sprinkle with crushed Heath bars.
7. Cover and refrigerate for at least 1 hour.
8. Garnish with additional Heath bars if desired.

angel food cake, coffee, cream cheese, chocolate syrup

Taken from www.food.com/recipe/toffee-mocha-dessert-157238 (may not work)