Popcorn Cake

Popcorn Cake


1  box yellow cake mix 
 Water, vegetable oil and eggs called for on cake mix box 
1  container (1 lb) creamy white frosting 
 Tray or cardboard, 24x16 inches, covered 
 Red pull-and-peel licorice 
1/4  bar (4-oz size) white chocolate  
  blue decorating icing (from 4.25-oz tube) 
2  cups popped microwave kettle corn popcorn


1.Heat oven to 325°F (300°F for dark or nonstick pan). Spray bottom and side of 8-inch round cake pan with baking spray with flour. Grease bottom and sides of 11x7-inch glass baking dish with shortening; coat with flour (do not use baking spray). In large bowl, mix cake mix, water, oil and eggs as directed on box. Pour 1 1/2 cups batter into 8-inch round pan and remaining batter into 11x7-inch baking dish.

2.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and baking dish to cooling racks. Cool completely, about 30 minutes.

3.Cut 8-inch round cake crosswise in half. Spread 1 tablespoon frosting over top of 1 cake piece. Top with second cake piece.

4.Cut wedge shape from each long side of 11x7-inch cake, so cake is 4 inches wide at one end and 7 inches wide at other end. On tray, place larger cake piece with 4-inch end at one end of tray. Using 2 tablespoons frosting to attach pieces, arrange wedge-shaped pieces on 7-inch end of larger cake as shown in diagram. Cut off pointed ends that hang over side of cake; arrange ends on cake as shown in diagram. This cake is the popcorn bag.

5.Place stacked rounded cake at 7-inch end of cake on tray. This cake is the kettle corn. Freeze 1 hour.

6.Spread remaining frosting over entire cake. Peel 5 sections of licorice apart; arrange lengthwise on popcorn bag.

7.Place white chocolate bar on center of popcorn bag. Write on bar with decorating icing. Press kettle corn onto top of cake.