Angel Toffee Dessert

1 box Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
6 (1 1/8 ounce) bars chocolate-covered toffee candy, crushed (1 cup)
1 (8 ounce) container frozen whipped topping, thawed

Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees F.

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 10 x 4-inch angel food cake pan (tube pan). (Do not use Bundt cake pan or 9 x 3 1/2-inch angel food pan, or batter will overflow.)

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run 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. Press lightly in ungreased 13 x 9 x 2-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.

High Altitude (3500-6500 ft): Heat oven to 325 degrees F. 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.