|Butter/1/4 cup each butter and margarine||1⁄2 Cup (8 tbs), melted|
|Unsweetened chocolate squares/2 envelopes no-melt chocolate||2 Ounce (2 Squares)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped pecans/Finely chopped almonds / walnuts||1 Cup (16 tbs)|
Melt butter and chocolate in heavy saucepan; add sugar and beat well.
Add vanilla, and cool.
Add eggs one at a time, beating well.
Sift flour, baking powder, and cinnamon.
Add alternately with milk to first mixture.
Bake according to directions for your particular waffle iron.
When first taken from the iron, the waffle will be soft, but it gets crisp as it cools.
If any batter is left over, refrigerate.
Before cooking add 1/2 teaspoon baking powder mixed with 1 teaspoon of water, for each cup of batter.
This batter keeps several days, covered, in the refrigerator.
Freezing is not advised.
Makes 4 waffles.