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Puffed Wheat Cake

An Easy and Quick Dessert

This Puffed Wheat Cake recipe will fill the bill.

Kids love it and it carries well in lunches.

I use a candy thermometer to get the syrup the right consistency.

However, the old soft ball test works for most people.
Give it a try.

Easy Puffed Wheat Cake

½ cup butter or margarine
2/3 cup corn syrup
1 cup brown sugar
1 teaspoon vanilla
6 cups puffed wheat

Melt butter in saucepan.

Add syrup, brown sugar, cocoa.

When syrup reachs soft ball stage (240º F), remove from heat.

Add vanilla and puffed wheat and mix well.

Place in greased 9" x 12" pan and press down with spoon.
Cut in squares.

Tip:

Calorie-reduced margarine does not work in this recipe.
The syrup would not be the right consistency.
Soft Ball Test:
Drop a small amount of syrup in cold water.
If it forms a ball in water it has reached the right temperature.

Christmas 2008

This Puffed Wheat Cake and more
delicious Dessert Recipes can be found at
OOdles of Recipes