Monday, August 19, 2019

Pop! Boom! Bang! Cake! #RECIPE

Pop Boom Bang Cake by D. Talcott

2 quarts popped popcorn (unsalted)
4 cups Cheerios (use favourite flavour)
1 cup raisins (optional)
1 ½ cups nuts (your choice)
1 cup M&Ms (plain)
4 Tablespoons Butter
1 10 0z. package Kraft Marshmallows

In a very large bowl mix together popcorn, M&Ms, Cheerios, nuts, and raisins.
In a saucepan melt the butter and marshmallows over low heat.
Stir the melted ingredients into the popcorn mixture.
Put into a lightly buttered bundt cake pan or 10-inch tube pan.
Press down using wax paper.
When it has cooled, remove from the pan and slice when ready to serve.

VARIATIONS:  Add ½ cup Reese’s Pieces.  Use various flavours of the Cheerios. 

***First Published in Cross Country Stitching (Jeremiah Junction).***

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