This Waffled Cake with Hot Fudge Frosting comes together in about 20 minutes. The icing is just a bottle of hot fudge sauce, and then its topped with whip cream and sprinkles. Stack this for presentation, but serve it like you would regular waffles. That’s it! Easy easy easy. And fast. You can make this with whatever you have on hand. Have canned icing and no hot fudge? Go ahead and substitute that. Want chocolate cake instead? Go for it! The possibilities are endless here.
Next up on my agenda after those waffled vegetables are going to be waffled brownies I think. DROOL. Have you ever tried them?
- 1 boxed yellow butter cake mix, like Betty Crocker
- 1/3 cup butter, softened
- 1 cup milk, whole or 2%
- 3 eggs
- 1 bottle hot fudge sauce, like Smuckers
- whipped cream
- Mix together the cake mix, butter, milk, and eggs according to package directions. Preheat your waffle iron, and lightly spray with cooking spray. Cook the cake in batches until all of the batter is cooked.
- While the waffles are still warm, spread a light layer of hot fudge over each, and then stack on top of each other. Top with whipped cream and sprinkles, and serve immediately.
Amount Per Serving:Calories: 222 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 133mg Sodium: 185mg Carbohydrates: 13g Fiber: 0g Sugar: 9g Protein: 5g