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Puffed Multigrain Cake (Puffed Wheat Cake) Recipe

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This recipe for Puffed Multigrain Cake (Puffed Wheat Cake) is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups packed brown sugar
1 cup light corn syrup
1/2 cup salted butter
1/3 cup + 1 tbsp unsweetened cocoa powder
1 tbsp vanilla extract
10 cups puffed multigrain cereal
Directions:
Directions:
Butter a 9 x 13" 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 minutes, then remove the pot from the heat. Str in the vanilla and then the puffed cereal. Stir well to make sure the cereal is evenly coated in the chocolate syrup.

Scrape the puffed cereal 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 cake in an airtight container for up to 5 days. This doesn't freeze well.

 

 

 

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