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MISS HILDA’S POPCORN CAKE
- 2 tsp. plus ¼ cup vegetable oil
- 12 cups popped corn (plain, unsalted and unbuttered)
- 2 cups M&M candies
- 1 cup lightly salted cocktail peanuts
- 1 stick unsalted butter
- 1 # large marshmallows
Grease a large tube or bundt pan with 2 tsp of oil and set aside.
In a large bowl, mix the popped corn with the M&M candies and peanuts.
In a small saucepan, melt the butter, remaining ¼ cup oil and marshmallows over med. to low heat, stirring occasionally. When melted, pour over the popcorn mixture and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let it rest until firm, 3 to 4 hours.
To Serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Cut slices with a sharp knife or electric knife. Serve at room temperature. Enjoy!
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