Hi Guys!
Ever thought of making a cake using cream of wheat? Never in my mind lol I know people do make cake with semolina, but semolina is not cream of wheat. They can be interchangeable only in some recipes, but I won’t know the end result as I hardly use semolina and/or cream of wheat in baking, not even for coating bread dough, as cream of wheat is much finer in texture ? I do believe some would mistaken farina vs semolina vs cream of wheat, differ country, differ saying, differ understanding, and texture, so ????
Anyhoo.
I tried making “breakfast” cake with cream of wheat, it worked, it tasted good since it’s maple flavored ????, but the weight of the cake, wow, did not think to be kind of heavy, like dense in weight. Does that make sense? ? But hey, the boys did not complain, so now I can say, we can have cake for breakfast for sure ?
- 2 envelope of cream of wheat
- 1 c hot boiling water
- 1/2 c maple syrup
- 4 tbsp butter, melted
- 1 egg
- 1 tsp maple essence
- 1 c flour
- 1/2 c brown sugar
- 2 tbsp cocoa powder
- A handful choc chips
Check the video to see steps!
Breakfast Chocolate Maple Cake
Ingredients
- 2 envelope of cream of wheat
- 1 c hot boiling water
- 1/2 c maple syrup
- 4 tbsp butter melted
- 1 egg
- 1 tsp maple essence
- 1 c flour
- 1/2 c brown sugar
- 2 tbsp cocoa powder
- A handful choc chips
Instructions
- Soften cream of wheat with hot water, let stand
- Pour in syrup, followed with butter, egg and essence
- Mix dry ingredients on a separate bowl
- Mix dry into wet, cook per manufacture suggestion
