Bake and cool pound cake as directed.
Cut cake into about 1 inch pieces; place pieces in 13x9 pan. Drizzle coffee over pieces.
Beat sugar, chocolate syrup and cream cheese in large bowl on medium speed until smooth. Add whipping cream. Beat until light and fluffy. Spread over cake and sprinkle with candy.
Cover and refridgerate at least one hour but no longer than 24 hours to set dessert and blend flavors.
Originally Submitted
7/10/2008
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