1 (10") angel food cake
4 1/8 oz. English toffee candy bars, coarsely chopped
1 (12 oz.) container whipped topping, thawed

Cut 1" slice from top of cake. Cut out 1 1/2" deep ring from cake; reserve. Tear reserved cake into pieces. Reserve 1/4 cup candy; combine remaining candy with cake pieces and 2 1/2 cups whipped topping. Spoon into cake; top with cake slices. Frost remaining whipped topping. Sprinkle with reserved candy. 10 to 12 servings.