caramel-topped semolina cake

This is a simple, interesting and quite tasty dessert. Essentially, it's a Cream of Wheat cake, with a flavour and texture somewhat like a cross between a flan and rice pudding. It's moist and eggy. If you like either of those, I'll guarantee you'll like this.

It's quite simple to make, and fairly quick - after you make the Cream of Wheat following the package directions, you stir in sugar and vanilla, then beaten eggs and vanilla when it's cooled. Caramel in a pot quickly and then on the bottom of the cake pan with the batter on top.

It doesn't keep very well (maybe a day at most), and mine was a bit less firm and had less caramel than the picture in the book, but it was a hit, and I could easily see doing it again.