Angel toffee dessert

Ingredients:

• 1 1/4 cups (300 mL) cold water
• 1 cup (250 mL) chocolate covered toffee bits or plain toffee bits
• 3 cups (750 mL) thawed frozen whipped topping

Preparation:

              Move oven rack to lowest position (remove other racks). Preheat oven to 350ºF.
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.)
          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.
         Reserve 1/3 cup of chocolate toffee bits. Fold remaining 2/3 cup chocolate toffee bits into whipped topping.
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 candy. Freeze dessert about 1 1/2 hours or until firm. 
        Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.