Puffed Wheat Cake
Whether puffed wheat squares remind you of childhood or this is your first time making them, they’re a guaranteed favourite. Whip up a batch today and indulge in this simple yet satisfying classic.
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Servings: 16 squares
Ingredients
- 1 1/4 cups packed brown sugar
- 1 cup light corn syrup
- 1/2 cup salted butter
- 1/3 cup plus 1 Tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 10 cups puffed wheat cereal
Instructions
- Butter a 9 x 13-inch baking dish.
- Combine the brown sugar, corn syrup, butter and cocoa in a large saucepan over medium-high heat. Bring the syrup to a boil, stirring often. Let it boil hard for 1 minute, then remove the pot from the heat. Stir in vanilla and then the puffed wheat. Stir well to make sure the cereal is evenly coated in the chocolate syrup.
- Scrape the puffed wheat into the prepared pan and use damp hands (have a bowl of cold water nearby) to press it down evenly. Let it rest at room temperature for 3 hours before cutting.
- Store the puffed wheat cake in an airtight container for up to 5 days. This doesn't freeze well.
Nutrition Facts
Puffed Wheat Cake
Serving Size
1 square
Amount per Serving
Calories
239
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Cholesterol
16
mg
5
%
Sodium
68
mg
3
%
Potassium
70
mg
2
%
Carbohydrates
47
g
16
%
Fiber
1
g
4
%
Sugar
35
g
39
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.