Frozen Angel Toffee Dessert

Step 1 -Move an oven rack to the lowest position and remove all of the other racks.

Step 2 -Preheat the oven to 350 degrees F.

Step 3 -In an extra-large glass or metal bowl, beat the cake mix and the water with an electric mixer on low speed for 30 seconds.

Step 4 -Then, beat the batter on medium speed for 1 minute.

Step 5 -Pour the batter into an ungreased 10-inch angel food or tube cake pan.

Step 6 -Bake until the top is dark golden-brown and the cracks feel very dry, about 37-47 minutes. Do not underbake.

Step 7 -Immediately turn the pan upside down onto a long-neck glass bottle so the center of the pan is suspended by the bottle (which will help the cake come out later), until the cake is completely cool, about 2 hours.

Step 8 -Run a knife around the edges of the cake and carefully remove it from the pan.

Step 9 -Crush or finely chop the toffee candy bars, reserving 1/3 cup of the pieces.

Step 10 -Fold the remaining crushed candy into the whipped topping.

Step 11 -Tear the cake into about 1-inch pieces.

Step 12 -In a large bowl, mix the cake pieces and the whipped topping mixture.

Step 13 -Lightly press the cake mixture into a 9x13-inch pan.

Step 14 -Sprinkle the top of the cake mixture with the reserved crushed candy.

Step 15 -Freeze the dessert until firm, about 1 hour 30 minutes.

Step 16 -Cut the dessert into squares or spoon it into dessert dishes.

Step 17 -Dust the top with the cocoa powder and serve.