Saturday, May 22, 2010

Puffed Wheat Cake / Squares

A couple of weeks ago I made an old family recipe - Puffed Wheat Cake.

I've probably never tasted it during the 15 years I've lived in the USA - it seems to be more of a Canadian "delicacy".

The first batch turned out hard as I lay in bed after making the cake I got to thinking that that was not how I remembered it being. It needed to be softer and much more chocolaty.

I made another batch the next day and it turned out WONDERFUL. I'm kind of wishing that I had some right now...but probably best for my waistline that I DO NOT have a big pan of it cooling on the counter right now.

I'm not sure what recipe my family uses - here is a recipe I found online. It's not quite the same one that I used - I made some alterations that I did not record... I know I used waaaaaaay more cocoa - like 6 or more HEAPING tablespoons. Some recipes I read said to bring the mixture to a boil and boil for 3 minutes. DON'T!!!! That will turn this into a pile or rocks. Once it hits boil - take it off the stove.

I remember Grandma McLeod making this when we'd all have a picnic/BBQ down by the lake...sigh

Puffed Wheat Cake
• 1/3 cup butter or margarine
• 1/3 cup corn syrup
• 1/2 cup brown sugar
• 1 1/2 tablespoons cocoa
• 6 cups puffed wheat
1. Combine butter, syrup, sugar and cocoa
in a saucepan.
2. Bring to a boil while stirring over
medium heat.
3. Measure 6 cups of puffed wheat into a
large bowl.
4. Pour mixture over puffed wheat and stir
until all puffed wheat is coated.
5. Press into an 8x8 inch greased pan and
let stand to cool.


CanadianGrandma said...

I will look up my recipe and send it to you...mine does not call for syrup.

CanadianGrandma said...

This is an update on my previous comment. I DO use corn syrup.
half cup butter
half cup corn syrup
3 tbsp. cocoa (Fry's)
1 cup brown sugar
Heat the above on the stove.
Then add 2 tsp. vanilla ext.
Por onto 9 cups puffed wheat & mix.
Put into buttered 9x14 pan. Let it set for 1 hour.