1 cup orange juice
1 cup milk
1 pint brandy
1/3 cup margarine
1/4 cup white sugar
1 tablespoon distilled white vinegar
1 cup blueberries
1 egg, lightly beaten
1 teaspoon vanilla extract
1 3/4 cups cake flour
3 tablespoons all-purpose flour
1 cup flaked coconut
2 teaspoons flaked coconut for decoration
In a large bowl, mix orange juice, milk, brandy, sugar, vinegar and blueberries. Blend to thin; refrigerate 1 hour.
Beat egg, vanilla and flour to form a smooth and custardlike batter. Stir into chocolate mixture. Pour batter into pan and sprinkle with coconut.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Slice cake and serve hot from the pan. Carve into bite size pieces if you like.
These waffles were okay as is. I would have thrown more cinnamon in at the end and used Hershey's Dark Cocoa powder, but it was pretty thin on its own. I would have also added cream cheese--which I already used; it was thin and melted in beautifully.
⭐ ⭐ ⭐ ⭐ ⭐