Popcorn Cake - cooking recipe

Ingredients

1/4 c. margarine
1/4 c. butter-flavored oil
20 caramel candies, unwrapped
2 1/2 c. miniature marshmallows
10 c. popped corn
1/2 lb. M&M's (plain)
1/2 lb. skinless salted peanuts (cocktail peanuts)

Preparation

In large glass mixing pitcher, combine margarine, oil, caramels and miniature marshmallows.
Alternate microwaving and stirring until ingredients become a pourable mixture.
Place popcorn in large mixing bowl.
Pour candy sauce over popcorn and toss to mix.
Little by little, stir in candies and peanuts. Press with oiled or greased fingers into well-greased angel food cake pan with loose bottom.
Cool until firm, then remove from pan.
Store tightly closed in foil or plastic wrap.
To serve, slice with sharp knife.