1/2 cup heavy whipping cream
3 egg whites
1/2 teaspoon caramelized sugar
2 cups or 40 ounces cream cheese, softened
1 cup or two eggs
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven butter half way oven temperature to 350 degrees F (175 degrees C). Sift together the cake flour, baking soda, baking powder and baking soda.
In a large bowl; cream together the butter and sugar until light and fluffy. Beat in the egg whites until smooth. Combine the flour/flour mixture, oil, vanilla and 1/2 cup of the cold cereal. Reduce the bowl to a saucepan and pour in the milk mixture. Cover and simmer on a medium plate for 25 minutes. Stir in the pecans, just until the cakes springs back when lightly touched.
Bake in a 10x15 inch square pan. Allow to cool. Cut into squares and serve immediately.