Tuesday, July 27, 2010

Puffed Wheat Cake

I few days ago I was asking Twitter some questions about substituting honey for corn syrup in puffed wheat cake. The responses were astonishing. This one in particular.
"What is puffed wheat cake?" 
Seriously, Twitter? You don't know what puffed wheat cake is? It's a gloriously chocolaty and gooey (if it's made right) hunk of cake you eat with your hands that's made out of, well, puffed wheat! 

Puffed Wheat Cake
1/3 cup butter or margarine
1/2 cup corn syrup*
1 cup brown sugar
2 tbsp. cocoa (Fry's is the only way to go but if you don't have it, that's ok)
1 tsp. vanilla
8 cups puffed wheat (this is in the cereal aisle - usually in a bag)
Melt butter in a medium saucepan.  Add syrup, sugar, cocoa and vanilla and stir. When the syrup begins to bubble, remove from heat and pour over puffed wheat in a large bowl (you need a lot of room for 8 cups of puffed wheat). Mix until it's completely covered in syrup.  

Press into a greased 9x13 pan with a spoon. Once it's cool, cut it into squares and serve!

*Because I'm open to experimenting in the kitchen, I tried a 1/4 cup of natural honey and 1/4 cup of corn syrup. It's fantastic. My next batch I'll try honey 100% and hope it works! Honey is a natural antibiotic and so good for you! Corn syrup is...well...corn syrup.

(Recipe courtesy of my buddy Crystal, mom to 4 and evil baker in the making)


  1. Ok, I'll admit. I was one of those Tweeps who asked that question. I swear, it must be a Canadian thing as I've asked other people and they had no clue either. :P

  2. I think you are right. Goes along with butter tarts!

  3. Amber, my Aunt makes THE best puffed wheat cake (My husband can attest) and she's always used honey.... it's the gooiest, softest, most amazing recipe I've had.

    It's even amazing straight out of the freezer!!! I'll see if I can get you her recipe!

    Jenn Schmidt! :)