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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 (125 ml) butter or margarine
2/3 cup (170 ml) corn syrup
   1 cup (250 ml) brown sugar
   1 teaspoon (5 ml) vanilla
   6 cups (1 L) puffed wheat

Melt butter in saucepan.

Add syrup, brown sugar, cocoa.

When syrup reaches soft ball stage (240º F/115ºC), remove from heat.

Add vanilla and puffed wheat and mix well.

Place in greased 9 x 13-inch (20 x 33-cm) 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.


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This Puffed Wheat Cake
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