Serve this refrigerated or frozen--it's delectable either way.
Slice pound cake in half horizontally; slice each half in half again horizontally. Brush top of each layer with 1 1/2 tablespoons chocolate syrup; let stand 15 minutes for layers to absorb syrup.
Reserve 8 whole candies for garnish. Finely chop remaining candies.
Combine whipping cream and powdered sugar in a large mixing bowl; beat at high speed of an electric mixer until stiff peaks form. Fold chopped candies into sweetened whipped cream.
Place one cake layer on a serving plate; spread 1/4 cup whipped cream mixture on cake layer. Repeat procedure with remaining cake layers, spreading 1/4 cup whipped cream mixture between each layer. Frost top and sides of torte with remaining whipped cream mixture. Cover and chill or freeze until ready to serve or up to 8 hours.
Pull a vegetable peeler down sides of reserved 8 candies to make tiny shavings. Sprinkle candy shavings over torte before serving.
Note: For fat-free chocolate pound cake, we used Entenmann's.
Christmas with Southern Living 1996