INGREDIENTS
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1 1/2 tablespoons instant coffee granules
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3/4 cup warm water
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1 (10.75-ounce) frozen pound cake, thawed
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1 (8-ounce) package mascarpone or cream cheese, softened
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1/2 cup powdered sugar
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1/2 cup chocolate syrup
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1 (12-ounce) container frozen whipped topping, thawed and divided
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2 (1.4-ounce) English toffee candy bars, coarsely chopped
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