POPCORN CAKE
By Becky Melendez

1 gallon popped popcorn (not microwave),cooled
1 large bag mini marshmallows
2 cubes butter
1 bag chocolate chips
1 cup nuts optional

Shake popcorn in a very large bowl to make unpopped kernels fall to bottom. Take popcorn out of bowl. Discard kernels. Do this several times to make sure all kernels are gone. Cook marshmallows and butter until marshmallows are melted. Mix thoroughly. Pour over popcorn, mix, then stir in chocolate chips and nuts. Press into greased Bundt pan. Cool and turn out onto plate. Cut with serrated knife. Variations:  Butterscotch chips, peanut butter chips, English toffee bits, coconut, or M&M candies can be used. Use your imagination.