A friend’s mother used to make these every fall when I was a kid. They are the ideal muffin for breakfast since the acidic cranberries balance out the sweetness.
| Prep Time: | 15 mins |
| Cook Time: | 7 mins |
| Additional Time: | 30 mins |
| Total Time: | 52 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 8 cups puffed wheat cereal
- 1 cup brown sugar, not packed
- ½ cup butter
- ½ cup corn syrup
- 3 tablespoons Dutch-process cocoa (such as Fry’s®)
- 2 teaspoons vanilla extract
Instructions
- Line a 9×13-inch baking pan with parchment paper.
- Place puffed wheat cereal in a large bowl.
- Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract.
- Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.
- It’s important not to use margarine in this recipe, as when you boil it with the other ingredients and pour it over the puffed wheat, it will cause the cake to crumble.
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 50 mg |
| Sugars | 12 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This truly is the best puffed wheat cake recipe! I made 3 cakes for my niece’s grade 12 grad party and they all got eaten up by the guests. This recipe is a keeper!
Works perfectly.
this is an amazing recipe the cake came out soft and chewy love it