Popcorn Cake

Chef Jerry

Ingredients

1/4 cup vegetable oil
12 cups popped popcorn (theater buttered type, two regular bags)
1/2 large bag of M&M's plain
1/2 can of Planters peanuts
1 stick Land O Lakes margarine
1 large bag of marshmallows

Instructions

Grease a large tube with butter.

In a large bowl, mix the popped corn with the M & M candies and the peanuts.

In a saucepan, melt the butter, 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down tight to fit. To get the mix into the pan, it works best if you use your hands covered with cooking oil. This keeps the cake mix from sticking to your hands or you will have a mess. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours.

To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature

Notes

Number of Servings:

Time to Prepare: