Popcorn Cake

¼ cup plus 2 teaspoons vegetable oil
4 quarts (16 cups) plain, unsalted, unbuttered popped popcorn
2 cups M&M candies
1 cup unsalted dry roasted peanuts
1 teaspoon Butter Buds
½ cup (1 stick) unsalted butter
1 pound marshmallows

Grease a large tube or Bundt cake pan with 2 teaspoons of the oil. In a large bowl, mix the popped corn with the M&M's and peanuts and set aside. In a large saucepan, melt butter, ¼ cup vegetable oil, seasoning and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture. Stir to combine. Spoon mixture into the cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted. Cover with aluminum foil to keep moist. Let sit 3 or 4 hours.

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

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