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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |