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This popcorn is a light way to savor the sweet taste of birthday cake.
Full recipe below!
INGREDIENTS
6 Tbsp popcorn kernels, un-popped (6 to 8 cups popped)
8 oz white chocolate
¼ cup vegetable shortening
1 cup yellow cake mix
¼ cup rainbow sprinkles
METHOD
Pop popcorn in an air popper, or in a microwave using a paper bag, 3 tablespoons at a time. Transfer to a large bowl.
Melt chocolate in a microwave-safe bowl for 30 second intervals (stirring each time) until melted. Add vegetable shortening to warm chocolate and mix. Add the cake mix to the chocolate/shortening mixture and stir, then add the sprinkles and stir again.
Pour the warm chocolate mixture over the popcorn, and stir until evenly coated. Use your hands; get messy.
Pour the popcorn onto a baking sheet lined with wax paper to harden at room temperature. Enjoy! (The popcorn should stay good for a few days in an airtight container.)
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