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 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!