Seriously, these are so delicious and incredibly easy.
While I make my chocolate cake from scratch, my scratch-made chocolate waffles have never quite measured up to these. My mother was always throwing random stuff into the waffle iron when we girls were little. Two of my favorites were devil’s food waffles and cornbread waffles. We recently whipped up these chocolate ones.
You just mix up devil’s food cake mix as directed on the box, and use that as your waffle batter.
We had these for breakfast with mounds of fresh honeydew and cantaloupe, but they’re also delicious for dessert along with vanilla ice cream and/or whipped cream, and fruit.
We froze the leftovers in baggies (2 waffles per bag). They reheat wonderfully… just microwave them for 40 seconds or so and they’re all warm and soft again. Or you could toast them if that’s more your style, but I’d go with a toaster oven rather than a conventional toaster, because they ARE soft and could fall apart in your toaster.