Comida Kraft
Recipe Box

Grandma's Cake

Prep Time
15
min.
Total Time
50
min.
Servings

24 servings

Grandmas are so awesome because they're sweet and make the best desserts, like rich and moist cake that is great for any occasion.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat butter and 1 cup of the sugar in large bowl with electric mixer until light and fluffy. Blend in eggs and vanilla. Add flour, cereal and baking powder; mix well. Pour into lightly greased 13x9-inch baking pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, mix remaining 1 cup sugar and water in small saucepan. Bring to boil on medium-high heat. Boil 5 minutes.
  • Remove cake from oven. Immediately pour hot sugar mixture over cake. Cool cake completely in pan on wire rack. Cut into 24 squares to serve.

Keeping it Safe

Wash hands, cooking utensils and countertops immediately with hot soapy water after contact with raw eggs.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 190
Total fat 9g
Saturated fat 4.5g
Cholesterol 75mg
Sodium 160mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 16g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My husband absolutely loved this cake. My husband absolutely loved this cake. He gives gives this a rating 0f 10! My kids also loved this cake and I was surprised at how my son kept on asking for more, and he's almost 3 years old. Great recipe. This is a keeper.
Date published: 2005-05-20
Rated 5 out of 5 by from I have never made a better cake. I have never made a better cake. It was so quick and light. I made strawberry short cake out of it and it was a BIG HIT. I will be making this cake for years to come. Amazing what you can do with Cream of Wheat! :)
Date published: 2004-09-08
Rated 5 out of 5 by from I made this cake and had to make another one a couple days later because everyone LOVED it ! I made this cake and had to make another one a couple days later because everyone LOVED it ! Makes an excellent breakfast cake, very filling, and just the right sweetness. A recipe I will keep forever.
Date published: 2003-08-07
Rated 4 out of 5 by from My husband and I cut the recipe in half, baked it in a toaster oven, just enough cake for two. My husband and I cut the recipe in half, baked it in a toaster oven, just enough cake for two. Also cut the suger in syrup to make it less sweet. Great with coffee. Nice simple recipe.
Date published: 2004-11-11
Rated 4 out of 5 by from Can I use other baking soda instead what is listed since I don't have it ? Can I use other baking soda instead what is listed since I don't have it ? <<< From Mary, Kraft Kitchens Expert ~ Baking soda should not be used as a substitute for baking powder. >>>
Date published: 2005-06-07
Rated 3 out of 5 by from This cake had a pretty good flavor, but the texture was strange. This cake had a pretty good flavor, but the texture was strange. Everyone seemed to enjoy it, but I don't think I'll make it again
Date published: 2005-06-16
Rated 4 out of 5 by from I love Cream of Wheat so I thought I'd give this recipe a try. I love Cream of Wheat so I thought I'd give this recipe a try. I was very pleased!
Date published: 2003-05-31
Rated 5 out of 5 by from Its a great one eager to make it. Its a great one eager to make it.
Date published: 2004-12-22
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