1 4 OZ GOLD

Great Northern Popcorn Black 4 oz. Ounce Foundation Old-Fashioned Popcorn Popper and Cart

Includes a FREE Starter Kit: 25 FREE bags, measuring cups and a popcorn scoop with every popper! If you are in the market for a popcorn popper, stop looking! These Great Northern Popcorn top quality machines feature stainless steel food-zones, easy cleaning stainless steel kettles, an exclusive warming deck, old-maid drawers (for unpopped kernels), tempered safety glass panels and an industry leading 4 ounce kettle. The antique style design evokes memories of early days at the ball games, carnivals, or the movie theater. We have combined the best of both worlds -- not only are you getting today's technology, you get an authentic design with all the conveniences of the modern era. Features of the Full Foundation Popper with Cart: * Deluxe model with 2 position control switch and 530 watts * Popcorn supply storage in base *Exclusive whisper quiet motor * Switches include: spot light warmer, stirrer and pot heater * 18 Ball bearing wheels for smooth mobility *Tempered Safety Glass Walls * High impact Polycarbonate doors * Warming Deck * Built-in warmer light * Popcorn supply storage in base * Popcorn scoop is included * Reject kernel tray * Kernel and oil scoop is included * Heavy-duty powder coated steel and stainless steel construction * Cleans up with water * Makes roughly 1 gallons of popcorn per batch * Works on standard 110 volt 530 watts (Top Quality and Certified) * Machine and Cart is 17.1"L x 14.1"W x 56.6"H * Large 16" diameter bicycle style wheels * Top Machine is 17.1"L x 14.1"W x 20.8"H *Cart is 25.5"W x 36.6"H * Minor assembly is required.

INGREDIENTS:

Cake:
1 3/4 cups Betty Crocker® SuperMoist® white cake mix (from 1 lb 2.25-oz box)
2 tablespoons Gold Medal® all-purpose flour
1/2 cup sour cream
1/4 cup water
1 tablespoon vegetable oil
2 egg whites
1 cup chopped fresh or frozen rhubarb, thawed, patted dry
1/3 cup fresh blueberries

Topping:
1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
3 tablespoons butter or margarine, melted

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.

2. In large bowl, beat cake mix, 2 tablespoons flour, the sour cream, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Top evenly with rhubarb and blueberries.

3. In small bowl, stir topping ingredient until well mixed. Sprinkle evenly over batter and fruit.

4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Serve warm or cool, Garnish with sweetened whipped cream and fresh mint leaves, if desired.

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handmade by me for familiarlover!