- 1 16-to-18-ounce box golden buttercake mix (plus required ingredients)
- 1 29-ounce can corn, drained (liquid reserved; corn reserved for another use)
- 1 4-ounce bar white chocolate, finely chopped
- 4 cups popcorn
- 2 cups cold heavy cream
- 3 tablespoons confectioners' sugar
Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Linetwo 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely.
Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes. Remove about 2 cups of the white chocolate popcorn and crush.
Photograph by Anna Williams