Yield: 6 waffles
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| ¼ cup | Unsweetened cocoa powder; |
| 2 tablespoons | Sugar; |
| 1 tablespoon | Baking powder; |
| ½ teaspoon | Salt; |
| 1 cup | Sugar; |
| 1 cup | Water; |
| 2 cups | Milk; |
| 2 | Eggs; beaten |
| ¼ cup | Vegetable oil; |
| 1 teaspoon | Vanilla extract; |
| 1 pack | (10 oz) frozen raspberries; in syrup |
CHOCOLATE WAFFLES
RASPBERRY SYRUP
1-½ CUPS
CHOCOLATE WAFFLES: Preheat waffle iron, grease lightly. Sift flour, cocoa, sugar, baking powder and salt into a large bowl. Combine milk, eggs, oil and vanilla in a small bowl. Stir liquid ingredients into dry ingredients UNTIL just moistened. For each waffle, pour about ¾ cup batter into waffle iron. Close lid and bake until steamings stops. Serve with Raspberry syrup RASPBERRY SYRUP: Combine water and sugar in large saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Combine cooking until mixture thickens slightly; about 10 minutes. Stir in frozen raspberries, cook, stirring, until berries are thawed. Bring to a bowl; continue cooking until syrup thickens slightly, about 5 minutes. Serve warm.
Makes about 1-½ cups syrup. Source: Breakfast & Brunch Cookbook by WHOM! Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 12-15-94