[ul]Popcorn Chocolate Chip Cake
5 quarts of popcorn fully popped
1 16 oz pkg of minature marshmellows
3/4 cup vegetable oil
1/2 cup butter or margarine
1 24 oz pkg of chocolate chips or sweets of choice
1 cup of peanuts of your choice can also be added,
or 1/2 cup of coconut sprinkles instead[/ul]
Melt marshmallows, butter and oil in a large pan until smooth’n’creamy.
Combine and mix the popcorn, chocolate chips (and coconut if desired) in a large bowl, and then add the marshmallow mixture and once again mix well. Finally, press into greased 10 inch tube pan, cover and refrigerate overnight (minimum five hours). You will have to dip the pan in hot water for a few seconds to have the cake come away from the tube mold. Cut it any way you like, but slices seem to be the preferred method and remember to use a serrated knife.
Apparently, a lot of people remember this cake having been made with gumdrops as kids. Well, here’s a nice little spin to it, and my favorite as a different snack. The gumdrops do have the advantage of making this cake a real Christmas favorite when you use only the red and green ones with maybe some salted nuts thrown in. We’ve tried it with gummy bears, even raisins and nuts, this cake lends itself to experimentation. Have Fun!