If I was a smarter cookie I would have had a waffle iron in the dorms. My roommate and I were the kind of industrious girls who would scrape together the fantasy of rice crispy treats out of rice crispees from the cereal bar in the cafeteria… so its not like we weren’t thinking! We even had a little espresso machine, which was quite hot stuff back then, even if it scared us every time we fired it up. And yet, a waffle iron would have truly been were its at. We could have made grilled toastie sandwiches, waffles, and cake! I almost get the impression that anything can be possible with a waffle iron in hand…
Chocolate Cake Batter Waffles
This recipe is a fun way to portion out cake mix into individual servings much like cupcakes, but with a much quicker bake time. Make up your cake mix, and simply spoon into a preheated waffle iron and cook according to your waffle iron’s own instructions. I found that the same waffle times worked for devil’s food cake batter.
Unfortunately I didn’t have much success with my brownie batter in the waffle iron. Sure it tasted good- crunchy and chocolately sweet, but the darn waffle wouldn’t come out! Perhaps the flour to sugar/fat ratio needs to be adjusted (but would that just turn my brownies into cake?).
Devil’s Food Cake Batter- tested as waffle iron approved
- 1/2 cup of unsweetened cocoa powder
- 1 cup of boiling water
Allow to cool to room temperature before using.
Mix together your dry ingredients:
- 2 cups of AP flour
- 1 tsp baking soda
- 1/2 tsp salt
and set aside.
Cream together in a new bowl:
- 1/2 cup of softened butter
- 1 cup of sugar
- 1 tsp vanilla
Add 2 large eggs to the butter mixture,stirring between each egg to combine thoroughly.
Alternate adding the dry ingredients and the cocoa water mixture to the butter mixture, stirring until just mixed. Batter may be stored in the refrigerator until needed.