Shelly's Recipe

Mexican Chocolate and Coffee Icebox Cake

Category: Cakes

1 box chocolate graham crackers
1 tub (16 oz) Betty Crocker™ Rich & Creamy cream cheese frosting
1 (16 oz) tub whipped topping
2 tablespoons instant espresso powder or instant coffee powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 cup chopped toffee bits, divided
1/2 cup chocolate syrup, for drizzling
1 (5 oz) bar chili chocolate, shaved or chopped

(1) Spray a 7x10-inch baking dish with nonstick cooking spray. Place a single layer of chocolate graham crackers across the bottom of the dish.

(2) In a stand mixer, whip together cream cheese frosting, whipped topping, coffee powder, cinnamon and cayenne until fluffy. Spread 1/3 of this mixture on top of the graham crackers. Sprinkle with 1/4 cup of the toffee bits. Layer graham crackers, whipped cream mixture, and toffee bits 3 times more. Cover and refrigerate overnight or for a minimum of 12 hours.

(3) To serve, drizzle slices of the cake with chocolate syrup. Garnish with the chili chocolate. Serve and enjoy!