Puffed Wheat Cake
Recipe: #2979
November 23, 2011
"A recipe likely to be found in every family cookbook across the prairies, yet seldom seen in my collection of Community Cookbooks. Another of the recipes that brings back many wonderful childhood memories, a recipe that often varies from family to family. This one is ours. Posted for my family, as well as for anyone wanting a delicious easy to make square that is so favoured in our community. If you like an extra chocolatety taste you may add an extra tablespoon of cocoa. (we use two tablespoons)"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (55.7 g)
- Calories 222.6
- Total Fat - 12 g
- Saturated Fat - 3.3 g
- Cholesterol - 1.4 mg
- Sodium - 102.5 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 0.8 g
- Sugars - 8.7 g
- Protein - 1.8 g
- Calcium - 17.2 mg
- Iron - 3.4 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Warm puffed wheat: Measure puffed wheat into a small roasting pan or large oven proof dish. Warm in a 300 degree oven ( just long enough to warm the cereal) set side
Step 2
In pot over medium heat melt butter, blend in corn syrup, brown sugar, and cocoa
Step 3
Using a whisk to stir, carefully bring to boil, lower heat simmer stirring constantly until shiny bubbles - approximately 3 minutes (the heat of your burner makes a difference in your simmer time)
Step 4
Remove from heat, add vanilla, pour over warmed puffed wheat. I use a spatula to assure getting every last drop!
Step 5
Mix well and press into buttered 9x 13 pan. Cool and slice
Tips
No special items needed.
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