What's not to love about this....

Miss Hilda's Popcorn Cake

2 teaspoons plus ¼ cup vegetable oil
12 cups popped popcorn (plain, unsalted and unbuttered)
2 cups M & M candies
1 cup lightly salted cocktail peanuts
1 stick unsalted butter
1 pound marshmallows

Grease a large tube or bundt cake pan with 2 teaspoons of the oil. Set aside. In a large bowl, mix the popped corn with the M & Ms and the peanuts.

In a small saucepan, melt the butter, oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist.

Let sit for 3 to 4 hours, or until firm and set.

To serve, invert the cake pan onto a large plate or platter. Shake gently to release.

Serve at room temperature.
Recipe courtesy Emeril Lagasse, originally appearing in Emeril's "There's a Chef in My Family," HarperCollins Publishers, New York, 2004, courtesy Martha Stewart Living Omnimedia, Inc.