Cake Mix Waffles Food

CAKE MIX WAFFLES

Steps:

• Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
• Make cake batter as directed on box, using water, oil and eggs.
• For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
• Serve waffles warm or cold with toppings of your choice.

WAFFLE CAKE

Steps:

• Toast 3 frozen waffles until crisp. Stack the waffles with some chocolate-hazelnut spread and sliced strawberries between each layer. Top with more strawberries and dust with cocoa powder.

CHOCOLATE-RASPBERRY WAFFLE CAKE

Steps:

• Preheat a waffle maker that makes round waffles on medium. Prepare the boxed cake mix according to the package directions.
• Pour 1/3 cup of the batter into the center of the waffle maker, close the lid and cook until the cake is lightly browned and springs back when you touch it, 1 to 1 1/2 minutes. Remove the cake from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have 8 waffled cakes total. Let them all cool completely.
• Pulse the raspberries with the confectioners' sugar in a food processor until it looks like dust. Add the mascarpone, vanilla and 1 cup cream and pulse until thick and creamy.
• Put the chocolate chips in a medium bowl. Heat the remaining 1/2 cup cream in a small saucepan over medium heat until small bubbles form and it just begins to simmer. Pour the cream over the chocolate and stir until melted and smooth.
• Put 1 waffled cake on a cake stand or plate. Use an offset spatula to evenly spread a 1/4 cup of the raspberry-cream mixture over the cake, pushing most of it to the edge of the cake, leaving a small well in the middle. Spoon 1 tablespoon of the chocolate ganache into the well and top with another waffled cake. Repeat with remaining waffled cakes, raspberry cream and ganache, finishing with some raspberry cream on top. Decorate the top with the fresh raspberries and drizzle with the remaining ganache (microwave the ganache for a few seconds and stir if it needs to be loosened). If desired, dust with confectioners' sugar before serving.

ANGEL FOOD WAFFLE SHORTCAKE

Steps:

• Heat waffle maker. Set oven to 200°F; place cookie sheet in oven.
• In large bowl, make batter as directed on box using angel food cake mix and water.
• When waffle maker is hot, spray with cooking spray. Bake waffles by pouring batter into hot waffle maker according to your manufacturer's directions, using only about half of what you think you need initially to test out how much batter will fit in your waffle maker. Cook waffle until done. Place on warm cookie sheet.
• Spray waffle maker; repeat until all waffles have been baked and transferred to oven.
• In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until fluffy and holds a peak.
• To serve, layer waffles with whipped cream and berries in rainbow order - grapes, blueberries, kiwifruit, pineapple, orange and strawberries. Top with cherry. Slice like a cake!

CAKE MIX WAFFLES

Steps:

• 1. Mix all ingredients together ( if batter is really thick just add a little more water)
• 2. Cook in waffle iron the same as if you were cooking waffles.
• 3. Drizzle your favorite icing over or dust with powdered sugar.

CARROT CAKE WAFFLES

Steps:

• For frosting:.
• In a medium bowl, cream together the cream cheese and butter until creamy.
• Mix in the vanilla, then gradually stir in the confectioners' sugar.
• Store in the refrigerator after use.
• For Waffles:.
• Prepare cake mix according to directions.
• Add milk, butter,nuts,carrots and vanilla.
• Pour into well oiled and hot waffle iron.
• Cook until crisp 3-4 minute.
• Spread with frosting while hot to melt.