1 pkg. One Step white angel food cake mix (or if in a hurry a
purchased cake will do)
1 1/4 c. cold water
6 (1 1/8 oz.) chocolate covered toffee candy bars, crushed (1 c.)
1 (8 oz.) container frozen whipped topping, thawed
Move oven rack to lowest position (remove other racks.)
Preheat oven to 350 degrees. Beat cake mix and cold water in extra large
bowl on low speed 30 seconds, on medium speed 1 minutes. Pour into
ungreased 10 x 4-inch angel food cake pan (tube pan). Do not use
Bundt pan or 9 x 3 1/2-inch pan as batter will overflow. Bake 37
to 47 minutes or until top is dark golden brown and cracks feel
very dry. Do not underbake. Immediately turn pan upside down onto
a glass bottle if your pan does not have legs. Cool completely,
about 1 hour. Run a knife around edges; remove from pan.
Crush or finely chop candy bars; reserve 1/3 cup. Fold
remaining crushed candy into whipped topping.
Tear cake into about 1-inch pieces. Mix cake pieces and
whipped topping mixture together. Press lightly in ungreased 13 x
9 x 2-inch rectangular pan. Sprinkle with reserved crushed
candy. Freeze about 1 1/2 hours or until firm. Cut into squares
or spoon into dessert dishes. This cuts very well. Let stand out
for about 10 minutes before serving. Refreeze remaining dessert.
Yields 10 to 12 slices.
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