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Vern's Toffee House
Vern's Toffee House


  • 2  pkgs frozen prepared pound cake, thawed (or bakery fresh), cut in 18 slices
  • 1.5   cup  strong brewed coffee
  • 2  cup  white sugar
  • 1  cup  chocolate syrup
  • 2  8-ounce pkgs cream cheese
  • 4  cup  heavy whipping cream
  • 6   ounce  (approx.) Vern's Toffee chopped (or Vern's Toffee Toppings)
Arrange 1/2 of cake slices in trifle bowl (or bottom of 11x7 baking dish) to fit the entire bottom of dish, cutting cake slices to fit as needed. Lightly drizzle 1/2 of the brewed coffee over cake slices. Beat sugar, chocolate syrup, and cream cheese on medium speed until smooth. Whip heavy cream until light and fluffy; fold into sugar, chocolate, and cream cheese mixture. Spread 1/2 of this whipped cream mixture over cake. Sprinkle with 1/2 of the chopped Vern's Toffee (or Toffee Toppings). Repeat these steps to make a second layer. Cover and refrigerate at least 1 hour. Make no more than 24 hours in advance. (Yields 12 servings)