6 eggs, well beaten
1 tsp. vanilla
1 c. flour
1 c. cream of wheat, dry and uncooked
3 tsp. baking powder
2 sticks unsalted butter
1 c. sugar

SYRUP:

3 c. water
2 1/2 c. sugar
Juice of 1/2 lemon

SYRUP: Bring water to boil in saucepan. Add sugar and stir until dissolved. Simmer uncovered 6 minutes, or until slightly thickened. Stir in lemon juice and remove from heat. Let cool at room temperature.

CAKE: Cream butter in large mixing bowl. Add sugar and cream 5 minutes more. Beat in eggs and vanilla. Add remaining ingredients and beat until smooth. Pour into buttered 9 x 13 x 2 inch baking pan. Bake in 375 degree oven for 30 minutes or until golden brown. Remove from oven and while still hot cut into squares. Pour syrup over hot cake. May not take all of syrup. Let set one hour before serving.