What makes a dessert a classic? It's a recipe that has been passed down, over and over, is easy to make and is something that everyone loves - does this sound right? I think this week's recipe is one of those - at least in our house it is. I found this recipe for this classic puffed wheat cake, which has a bit of a twist in it. 'The kitchen magpie' (give her a google - she has some great recipes) has improved this timeless recipe! She has added mini marshmallows to the mix, and I love this. It makes the puffed wheat cake a little bit chewier and there's less risk of overcooking your chocolate mixture which makes for a hard puffed wheat cake or even undercooking and having it fall apart. This recipe is such a good one, it's going to be my go-to for puffed wheat cake from now on!
Let's get to the recipe. . .
Chocolate Puffed Wheat Cake
Into a large bowl, add in and set aside 10 cups puffed wheat
Grease a 9x12 pan and line with parchment paper (easier to remove and cut into squares)
In a saucepan, add in an bring to a boil over med-high heat for 2 minutes 1/2 c. butter 1/2 c. light corn syrup 1 c. sugar 1/4 c. b.sugar 6 tbsp. cocoa
Remove from heat and stir in until melted and combined 1 tsp. vanilla 2 c. mini marshmallows
Pour over puffed wheat and stir making sure all the puffed wheat is coated in the cocoa mixture.
Spread into the baking dish and press down (I place a piece of parchment over top and press down on this - keeps your hands clean and makes this job much easier)
Let sit for about 30 minutes before cutting into squares.
