Title: Popcorn Cake #1
Categories: Cake Diabetic Corn Chocolate Grain
Yield: 16 Servings
| PATTI - VDRJ67A |
| 14 | c | Popped popcorn |
| 6 | oz | Chocolate chips * |
| 1 | c | Peanuts; broken in half |
| 1/2 | c | Margarine or butter |
| 1/2 | c | Peanut butter |
| 10 1/2 | oz | Mini marshmallows ** |
| | | PERSONAL NOTES From Ursula Tyalor for use by diabetics |
| | | *Why not use 6 oz. of a diabetic candy bar and grate it or c |
| | | **Make your own SugarFRee marshmallows and use them. |
Line entire 12 cup bundt pan or 10" tube pan with foil. In 6 quart
container or 2 large bowls, combine popcorn, chocolate chips and peanuts;
set aside. In medium saucepan, melt margarine. Stir in peanut butter and
marshmallows. Cook over low heat until marshmallows are melted, stirring
constantly. Pour marshmallow mixture over popocrn mix; stir to coat. Press
mixture frimly into prepared pan. Cool completely; remove from pan. Cut
into slices to serve.