Categories: Dessert
Ingredients
- 8 waffle bowls
- 15.25 oz. box French vanilla cake mix
- 1 cup mashed ripe banana
- 1 cup sour cream
- 3 large eggs
- 1/4 cup vegetable oil
- 1/2 cup heavy whipping cream
- 2- 4oz. bars semisweet chocolate, chopped
- 16 oz. container vanilla frosting
- Garnish: rainbow sprinkles, maraschino cherries
Directions
-
eheat oven to 350.
-
Wrap outsides of waffle bowls with foil. Place bowls on a large rimmed baking sheet.
-
In a large bowl, beat cake mix, banana, sour cream, eggs, and oil with a mixer at medium speed until almost smooth, about 3 minutes, stopping to scrape sides of bowl. Spoon batter into prepared waffle bowls.
-
Bake until a wooden pick inserted in center comes out clean, 25-30 minutes. Let cool on pan on a wire rack for 15 minutes. Gently remove foil from waffle bowls, and let cool completely on a wire rack.
-
In a small saucepan, heat cream over medium-low heat just until bubbles form around sides of pan. Remove from heat, and add chopped chocolate. Let stand for 10 minutes; stir until chocolate is melted and mixture is smooth. Spread chocolate onto cakes. Let stand until chocolate is set, about 30 minutes.
-
Spread or pipe frosting onto cakes. Garnish with sprinkle and cherries, if desired.