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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From a 1966 circular. It says that it's great with ice cream, and I'm sure it is. Ingredients:
1/2 cup butter, melted |
2 ounces unsweetened chocolate |
1 cup sugar |
1/2 teaspoon vanilla extract |
2 eggs |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon cinnamon (optional) |
1/2 cup milk |
1 cup nuts, finely chopped |
Directions:
1. Melt butter and chocolate in a heavy-bottomed saucepan, and add sugar, and beat well.
2. Add vanilla, and allow to cool.
3. Add eggs, one at a time, beating well. Sift flour, baking powder and cinnamon.
4. Add alternately with milk to the chocolate mixture.
5. Add nuts.
6. Bake according to directions on waffle iron.
7. Waffles will crisp as they cool.
8. Refrigerate any leftover batter.
9. If using from refrigerated, add 1/4 tsp baking powder dissolved in 1 tsp water for every cup cold batter.
10. Batter will keep for several days in refrigerator.
11. ***If you'd like, you can sub 1/2 sour cream for half the milk, and use 1/2 tsp baking SODA and 1 tsp cream of tartar, in place of all milk and baking powder.***.
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