Recipe of the Week: Puffed Wheat Cake

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

Preparation

Butter a 9 x 13-inch baking dish. Combine brown sugar, corn syrup, butter and cocoa in large saucepan over medium-high heat. Bring syrup to boil, stirring often. Let it boil hard for one minute, then remove pot from heat. Stir in vanilla, then puffed wheat. Stir well to make sure cereal is evenly coated in chocolate syrup.

Scrape puffed wheat into prepared pan and use damp hands (have bowl of cold water nearby) to press it down evenly. Let it rest at room temperature for three hours before cutting. Store in airtight container for up to five days. This doesn't freeze well.

Preparation time: 10 minutes; total time: three hours, 15 minutes.

Makes 16 squares, 239 calories each.

- Canadian Food Focus