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

1. eheat oven to 350.

2. Wrap outsides of waffle bowls with foil. Place bowls on a large rimmed baking sheet.

3. 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.

4. 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.

5. 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.

6. Spread or pipe frosting onto cakes. Garnish with sprinkle and cherries, if desired.

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