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).
