Puffed Wheat Cake

Jenny Bashutski - Bashutski Harvesting Ltd

Puffed Wheat Cake

Ingredients
  

  • 1 Cup brown sugar
  • ½ Cup corn syrup dark or light
  • ½ butter
  • 1 Tbsp cocoa
  • 10 Cup puffed wheat

Method
 

  1. Place the first 4 ingredients in a pot over medium heat. Bring mixture in the pot to a boil over medium heat, boil for 2 minutes, stirring regularly. It should be at soft ball stage, you can test it by dropping some into a glass of cold water, if it stays together it’s done, if not, boil another 2 minutes. Or test with a candy thermometer, soft ball stage is 240°-250°.
  2. Measure puffed wheat into a big bowl. Pour above mixture over puffed wheat, mix thoroughly and press into a 9x13 cake pan.
  3. Cool well before cutting.
  4. Package into individual bags for lunches. These also freeze well.
  5. *this uses plain puffed wheat, not the honey smacks cereal. But, if you can’t find plain, you can use honey smacks, it may just be sweeter.
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