Coffee Toffee Mocha Crunch Cake

Ingredients:

• 1 (16 ounces) package Sara Lee^® Frozen Pound Cake, thawed
• 1 1/2 cup whipping cream, divided
• 1/2 cup semisweet chocolate chips
• 5 teaspoons instant espresso powder, divided
• 1/4 cup superfine granulated sugar
• 1 teaspoon vanilla extract
• 4 tablespoons English toffee bits, divided

Directions:

1. Cut pound cake lengthwise into 3 layers. Set aside.
2. Place chocolate chips in a medium bowl. Bring 1/2 cup of the whipping cream just to a boil in a small saucepan. Remove from heat and pour over chocolate chips; let stand 3 minutes.  Add 2 teaspoons of the espresso powder; whisk until chocolate is melted and mixture is smooth. Cool 15 minutes.
3. Place remaining 1 cup whipping cream, sugar, remaining 3 teaspoons espresso powder and vanilla into a chilled mixing bowl; beat until stiff peaks form.  Cover bowl and refrigerate until needed.
4. To assemble cake, place bottom layer of cake onto a serving plate. Spread with 1/3 of the cream filling and sprinkle with 1 tablespoon of the toffee bits. Repeat 2 times.
5. Drizzle ganache mixture over cake. Sprinkle with remaining 1 tablespoon toffee bits, if desired. Freeze for 30 minutes or until chocolate sets. Cut into slices to serve. Store wrapped in the freezer.