"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Outfields popcorn cake Recipe

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This recipe for Outfields popcorn cake, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Candice Weatherly
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup plus 2 teaspoons vegetable oil
4 quarts (16 cups) plain, unsalted, unbuttered popped popcorn
2 cups M&M candies
1 cup lightly salted cocktail peanuts
1/2 cup (1 stick) unsalted butter
1 pound marshmellows (mini or regular)

Directions:
Directions:
1. Grease a large tube or Bundt cake pan with 2 teaspoons of the oil. Set aside.
2. In a large bowl, mix the popped popcorn with M&M's and the peanuts and set aside.
3. In a medium saucepan, melt the butter, the remaining 1/4 cup vegetable oil, and the marshmellows over medium-low heat, stirring occasionally. When melted, use oven mitts or pot holders to remove saucepan from heat and pour marshmellow mixture over the popcorn mixture. Stir to combine.
4. Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press frimly so that the mixture is compacted.
5. Cover with aluminum foil to keep moist. Let sit about 3 to 4 hours, or until firm and set.
6. To serve, invert the cake pan onto a large plate or platter. Shake gently to release the cake. Serve at room temperture.

Personal Notes:
Personal Notes:
Try it, its dry yet moist! From Emerils "Theres a Chef in my family"

 

 

 

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