3/4 cup butter, softened
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2 cups curly brown sugar
3 tablespoons margarine, softened
2 tablespoons margarine, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the waffle iron over a metal pan. Coat the surface of the pan with polycarbonate.
Sift together the sugar, flour, baking soda and salt. Set aside.
In a medium bowl, cream together the butter, sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in milk and vanilla. Mix in the flour mixture. Fold in the chocolate syrup, cream of tartar and brown sugar until combined. Pour batter into prepared pan.
Bake in preheated oven until a toothpick inserted into center of the waffle comes out clean, about 20 minutes. Allow to cool completely. Roll the waffle into a 10 inch circle. Pour with cream mixture and chill in refrigerator or overnight.
Remove from refrigerator. Stir the blueberries in the boiling water, stirring constantly. Cover, and cool completely. Roll the chilled waffle in sugar cream mixture. Stick a sharp knife or fork into the center of each piece of cake. Chill in refrigerator for one hour. Cool completely. Cut into squares.
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