Frozen Angel Toffee Dessert

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 15
• 1 (18 ounce) box angel food cake mix
• 1 1/4 cups cold water
• 6 (1 1/2 ounce) chocolate covered english toffee-flavored candy bars
• 1 (8 ounce) container frozen whipped topping, thawed
• unsweetened cocoa powder, if desired

Recipe

• 1 move oven rack to lowest position (remove other racks). heat oven to 350°f.
• 2 in extra large glass or metal bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. pour into ungreased 10-inch angel food (tube) cake pan. (do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.).
• 3 bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. do not underbake.
• 4 immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. run knife around edges of cake; remove from pan.
• 5 crush or finely chop candy bars; reserve 1/3 cup. fold remaining crushed candy into whipped topping.
• 6 tear cake into about 1-inch pieces. in large bowl, mix cake pieces and whipped topping mixture. in ungreased 13x9 inch pan, lightly press cake mixture. sprinkle with reserved crushed candy.
• 7 freeze dessert about 1 hour 30 minutes or until firm.
• 8 cut into squares or spoon into dessert dishes. dust plates with cocoa powder.
• 9 store covered in freezer.