Chocolate Dessert Waffles with Raspberries Recipe
When I was a little girl, growing up in Kansas City, Mo., my mother made these waffles for the family, especially if we were expecting company. For a little girl, the best part of this was the waffle iron Mother used. It was called a "Mazie Lee". All the waffles came out with a sun, moon and stars on them. The iron was used on the stovetop, so you cooked one side at a time. The iron is in my possession, and I enjoy making this treat for my family.
- 1/4 cup baking cocoa
- 1-1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs, separated
- 1/2 cup milk
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- Vanilla ice cream
- Chocolate sauce
- Fresh raspberries
- Combine cocoa, flour, baking powder and salt. Set aside. In a bowl, cream shortening and sugar until fluffy. Add egg yolks. Mix well. Add dry ingredients alternately with the milk. Mix until dry ingredients are moistened. Stir in vanilla. Beat egg whites until stiff and gently fold into the batter. Preheat waffle maker and bake waffles according to manufacturer's directions. Serve waffles warm or room temperature with ice cream, warmed chocolate sauce and fresh raspberries. Yield: 6-8 servings.
Originally published as Chocolate Dessert Waffles in Country Extra May 1991, p45
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