Puffed Wheat Cake

This delightful no-bake cake is a nostalgic favorite that requires zero oven time. The secret lies in the rich, glossy chocolate-butter syrup that binds the airy puffed wheat and plump raisins together. As the mixture chills in the refrigerator, it sets into firm, sliceable bars with a wonderful crunch from the wheat and a soft chew from the fruit. It&# 226;ÂÂs an easy dessert to whip up on a whim, perfect for potlucks, school lunches, or a quick afternoon snack. The combination of sweet corn syrup, cocoa, and vanilla creates a comforting, indulgent flavor that tastes like home.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 538.0

Dietary: Vegetarian

Description

This delightful no-bake cake is a nostalgic favorite that requires zero oven time. The secret lies in the rich, glossy chocolate-butter syrup that binds the airy puffed wheat and plump raisins together. As the mixture chills in the refrigerator, it sets into firm, sliceable bars with a wonderful crunch from the wheat and a soft chew from the fruit. It&# 226;ÂÂs an easy dessert to whip up on a whim, perfect for potlucks, school lunches, or a quick afternoon snack. The combination of sweet corn syrup, cocoa, and vanilla creates a comforting, indulgent flavor that tastes like home.

Ingredients

1 cup Sugar
1/2 cup Butter
1/2 cup Corn syrup
1 teaspoon Cocoa
1 teaspoon Vanilla
1 pn Salt

Directions

1
Line an 8x8 inch baking pan with parchment paper or aluminum foil for easy removal.
2
In a medium saucepan, combine the sugar, butter, corn syrup, cocoa, salt, and vanilla.
3
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the butter is fully melted and ingredients are combined.
4
Boil the syrup gently for 5 minutes, stirring frequently to prevent burning.
5
Remove the saucepan from the heat and let the syrup cool slightly for about 2 minutes.
6
In a large mixing bowl, combine 6 cups of puffed wheat cereal and 1 cup of raisins.
7
Pour the warm chocolate syrup over the puffed wheat and raisins, tossing gently until everything is evenly coated.
8
Transfer the mixture to the prepared 8x8 pan and press down firmly and evenly to pack it tightly.
9
Refrigerate the cake for at least 2 hours, or until firm enough to cut into bars.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 538.0kcal

% Daily Value *
Total Fat 24.5g38%
Saturated Fat 15.4g77%
Cholesterol 64.5mg22%
Sodium 97696.0mg4071%
Total Carbohydrate 83.4g28%
Dietary Fiber 0.8g4%
Sugars 69.8g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note: The ingredient list provided in the source does not include the puffed wheat cereal or raisins mentioned in the directions. Ensure you have 6 cups of puffed wheat cereal and 1 cup of raisins on hand before starting.

Storage: Store the cake in an airtight container in the refrigerator for up to one week. For longer storage, wrap individual bars in plastic wrap and freeze for up to three months.

Tip: Pressing the mixture firmly into the pan is crucial for the bars to hold their shape when cut. Use the bottom of a flat measuring cup or glass to pack it down evenly.

Keywords: no-bake, puffed wheat, chocolate, raisins, bars, snack, easy dessert, corn syrup, butter, cocoa, vanilla, refrigerator cake, crunchy, sweet treat, potluck, quick recipe

Read it online: https://www.chefs-mate.com/recipe/puffed-wheat-cake/