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CAKE MIX WAFFLE RECIPE
Ingredients:
1 box cake mix (any flavor)
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 3 eggs
Directions:
1. Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
2. Make cake batter as directed on box, using water, oil and eggs.
3. 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.
4 Serve waffles warm or cold with toppings of your choice.
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Source (credit):http://www.bettycrocker.com/recipes/cake-mix-waffles/2bbb7bfa-5a9b-4836-b7a9-c2a5ac1aeb66
CAKE MIX WAFFLE RECIPE
HERSHEY'S CHOCOLATE BAR CHESSECAKE
Ingredients:
CHOCOLATE CRUMB CRUST (recipe follows)
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
1/4 cup (1/2 stick) butter or margarine
3 packages (8 oz. each) cream cheese, softened
4 eggs
Directions:
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
1/4 cup (1/2 stick) butter or margarine
3 packages (8 oz. each) cream cheese, softened
4 eggs
Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2 Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
3 Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
4 Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.
CHOCOLATE CRUMB CRUST:
Place 6 tablespoons butter or margarine in medium microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well.
Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan
2 Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
3 Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
4 Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.
CHOCOLATE CRUMB CRUST:
Place 6 tablespoons butter or margarine in medium microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well.
Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan
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Source (credit):http://luxuryrecipes.blogspot.com/2011/12/hersheys-chocolate-bar-cheesecake.html
HERSHEY'S CHOCOLATE BAR CHESSECAKE
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