| 1 | package Betty Crocker® 1-step white angel food cake mix |
| 1 1/4 | cups cold water |
| 6 | bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup) |
| 1 | container (8 ounces) frozen whipped topping, thawed |
| 1. | Move oven rack to lowest position (remove other racks). Preheat oven to 350°F. |
| 2. | Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-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. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. |
| 4. | Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping. |
| 5. | Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert. |
| Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes. |
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| In a hurry? Just buy chocolate-covered toffee bits. |
|
| Get cracking on this cake--freeze the candy bars for easier crushing or chopping. |
Nutrition Information:
210 ( 65 ); 7 g ( 3 g); 4 mg; 280 mg; 34 g ( 1 g); 4 g 0%; 0%; 2 %; 2 % 1 ; 1 ; 1 1/2