Bonnies Nutty Popcorn Cake Recipes

Steps:

• Mix popcorn, M&Ms, and peanuts in large bowl.
• Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
• Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
• To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

Steps:

• Place popcorn in a large greased bowl. Sprinkle pecans and almonds over top; set aside. In a heavy saucepan, combine the sugar, butter and corn syrup; cook and stir over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; stir in vanilla. Immediately pour over popcorn mixture; toss gently. Spread on greased baking sheets. When cool, break into small pieces. Store in airtight containers.

Steps:

• In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat. Press into a greased 10-in. tube pan. Cover and refrigerate for 5 hours or overnight. , Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.

Steps:

• Grease a large tube or angel food pan, or a bundt cake pan with 2 teaspoons of the oil. (I prefer the angel food pan) Set aside. Pop the corn, don't use microwave corn. Exclude in unpopped kernels. In a large bowl, mix the popped corn with the gummi bears or gum drops, and the nuts and set aside.
• In a large buttered bowl, mix the popcorn, gum drops or gummi bears, brazil nuts, pecans and walnuts.
• In a medium saucepan, melt the butter, corn syrup, and the marshmallows over medium-low heat, stirring occasionally. When melted, pour marshmallow mixture over the popcorn mixture. Stir to combine.
• Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted.
• Cover with aluminum foil to keep moist. Let sit for about 3 to 4 hours, or until firm and set. Enjoy!
• To serve, invert the cake pan onto a large plate or platter. Shake gently to release the cake. Serve at room temperature. YIELD: 1 cake, serving 12 to 16

Steps:

• Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
• Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
• Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
• TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.