• Cut sponge cake into 1-inch cubes.
• Place cake cubes in an ungreased 13-in. x 9-in. dish. Add coffee
and toss lightly.
• In a large bowl, combine the cream cheese, chocolate syrup and
sugar until smooth. Fold in cream. Spread over cake. Sprinkle with
• Cover and refrigerate for at least 1 hour. Garnish with
additional toffees if desired