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Semi-Homemade Chocolate Funnel Cake

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"Chocolate funnel cakes made with pancake mix. Top as desired."
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20 m servings 247 cals
Original recipe yields 9 servings


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  1. Heat about 1 inch of oil in a large skillet to 450 degrees F (230 degrees C).
  2. Combine baking mix, sugar, cocoa sugar, and cinnamon in a bowl; add chocolate milk, eggs, and cream and stir until batter is smooth. Pour batter into a funnel, placing your finger on the hole to keep batter from dripping.
  3. Swirl batter into the hot oil; cook until golden brown, 5 to 7 minutes per side. Transfer funnel cakes to a paper towel-lined plate to drain.


  • Cook's Note:
  • Batter should be a little watery. If not, add a little milk, about 1 tablespoon at a time.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 247 calories; 12 g fat; 31.3 g carbohydrates; 5.1 g protein; 76 mg cholesterol; 375 mg sodium. Full nutrition

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