Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees
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 into ungreased 13 x 9 x 2-inch rectangular pan.
Sprinkle with reserved
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.