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).***