Finger-tip Chocolate Tortes

1 ready-baked, 9x5x3” pound cake
3/4 Cup Sugar
½ Cup Coffee Cream
1 Pkg. (6 oz.) Chocolate bits

Trim cake and cut in half, lengthwise. Cut each half into five thin horizontal layers. Combine sugar and cream in saucepan and bring to rolling boil. Remove from heat and pour over chocolate bits. Beat until mixture is smooth. Spread between and on top and sides of five of the cake layers. Repeat with second set of layers, making two loaves. When frosting is set, cut into thin slices.