If you've been to any ice cream places lately I'm sure you have seen and maybe even tried cake batter ice cream. It is very popular right now and although we don't make outings to the ice cream parlor often I have to admit it is quite tasty.
I thought I was being really creative and inventive when I thought to make cake batter popcorn. Turns out there are already many recipes out there to follow to make this, however, all of them that I read used shortening (gross!) and white chocolate along with the cake mix. Since I can't bring myself to use shortening I knew I had to come up with something else.
My mom makes the most delicious caramel corn so I decided to modify her recipe to make it taste like cake batter but still be perfectly coated and crunchy!!
Step 1: Pop the Popcorn
I have a serious problem with GMO (genetically modified organism) anything and since corn is something like 90% (don't quote me on the percentage) genetically modified these days I only buy organic non-GMO popcorn. You choose but be aware that unfortunately most corn is modified in some way.
I think using an air popper is the easiest way to make popcorn but if you don't have one you can make it on your stove in a large stock pot with a little oil.
Pop 4 quarts (16 cups) of popcorn and divide equally between two lightly buttered 9 x 13 pans making sure there are no kernels left. I use my hands after popping the corn and put it in the baking pans leaving the un-popped kernels in the bottom of the bowl. It's no fun to break your tooth on a popcorn kernel so take your time doing this!