Puffed Wheat Cake

Here's my recipe, requested by Lyda, who says she has never had puffed wheat cake. I can hardly believe it! As a matter of fact, this recipe has been doubled because when I make it in single quantity, it disappears in less than a day. First-timers like Lyda may want to halve the ingredients, just to be sure this is something they like. Also, I like my puffed wheat cake to be very chocolatey, thus the heaping spoonfuls; if you are only passingly fond of chocolate, level off your spoonfuls. I heap mine as high as the Rocky Mountains.

1 c margarine
1 c corn syrup
4 heaping tbsp cocoa
2 c brown sugar
2 tsp vanilla
14 c puffed wheat cereal

Bring all ingredients except cereal and vanilla to a boil over medium-low heat. Boil 5 minutes, remove from heat, add vanilla, stir chocolate mixture into puffed wheat, and press into two 9”x13” pans or one very large cookie sheet. Cool, cut and devour.