-- OUT-OF-THIS-WORLD CHOCOLATE TOFFEE CAKE --
Recipe adapted from 'Orville Redenbacher's Popcorn Cookbook'

Ingredients:

1 (1lb 2.25 oz) box yellow cake mix

2 lbs prepared fudge-flavored frosting (watch out hips!)

6 cups of Aunt Em's Kettle Korn lightly crushed

4 (1.4oz) bars milk chocolate-coated English toffee (Heath Bar), crushed into little bitty pieces (no doubt about it, the hips are in serious trouble here)

1 ½ cups of coarsely crushed unsalted roasted peanuts or whatever nut you prefer (macadamia nuts are always a good choice)

½ cup fudge topping, warmed (well your hips are going to get some company from their new friend, big butt from just smelling this cake)

Directions:

* Prepare cake mix according to package instructions to make two 9-inch round cakes and allow to cool.

* Combine popcorn, toffee, and nuts in a large mixing bowl.

* Slowly drizzle fudge topping over popcorn mixture while stirring to combine.

* Place one of the round yellow cakes on a cake plate and generously frost the top.

* Sprinkle and lightly press 1-½ cups of the popcorn mixture onto the frosted top of the bottom layer of the cake. Leave a 1-inch boarder clear of the popcorn mixture all the way around the layer.

* Place the second round yellow cake on top of the first one.

* Frost the entire cake with the remaining frosting.

* Lightly press the remaining popcorn mixture into the frosting until the entire cake is covered.

This cake just begs for a steaming hot cup of coffee. Who knows, maybe the coffee will melt the pounds off this cake will put on.

Additional popcorn deserts

405 East First Street

Deer Creek IL 61733

Phone: (309) 447-6612

Fax: (309) 447-6613