Slice pound cake in half horizontally; slice each half in half again to create 4 layers. Brush top of each layer with 1 1/2 tbsp chocolate syrup; let stand 15 minutes for layers to absorb syrup. Reserve 8 candies for garnish. Finely chop remaining candies. Combine whipping cream and powdered sugar in large mixing bowl; beat at high speed until stiff peaks form. Fold chopped candies into whipped cream. Place one cake layer on serving plate; spread 1/4 c whipped cream on cake layer. Repeat procedure with remaiing layers. Frost top and sides with remaining cream. 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 shavings over torte before serving. Notes: Serve this torte refrigerated or frozen-its delectable either way. Recipe by: Christmas with Southern Living, 1996 Posted to EAT-L Digest by #ebburtis on Nov 30, 1997