Puffed Wheat Cake is a well-loved dessert at my house, no matter what time of year.
In fact, my family loves it so much that my son Ryan asked me to make it for his wedding cake! Because I wanted to make sure the recipe was perfect for such a big occasion, we spent an entire summer eating variations of it while I practiced creating the perfect consistency for a wedding cake.
The best part about this recipe is that it’s quick and easy to make. Plus, its neutral base makes it the perfect dessert to experiment with different flavours. My family loves the chocolate variation, but plain vanilla is delicious as well!
Whether you make it for Christmas, a birthday, a wedding, or just a regular Tuesday, this dessert is sure to be a hit.
24 (1-inch squares)
|Lightly grease a 9 x 13-inch baking pan and set aside.
|In a saucepan, combine the butter, corn syrup, and brown sugar (with cocoa if you wish). Boil for five minutes.
|Remove from heat and add vanilla and puffed wheat; stir until evenly coated.
|Transfer the mixture to the greased 9 x 13-inch pan and pack firmly.
|Chill until set, cut into squares and serve.