Chocolate Cake Doughnut


2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa powder
2/3 cup milk
1/4 cup butter or margarine, melted
1 cup sugar
1 teaspoon vanilla
shortening of cooking oil for deep frying
3 tablespoons butter
1 1/2 cups powdered sugar, sifted
3 tablespoons hot water


Combine 2 cups of flour, baking powder, and salt. In a medium bowl, combine milk and melted butter. In a large mixing bowl combine eggs, sugar and vanillal beat with an electric mixer about 3 minutes or until thick. Alternately add flour mixture to egg mixture, beating after each addition until just combined. Stir in remaining flour and cocoa powder. Cover dough; chill for 2 hours
Turn dough out onto a lightly floured surface. Roll dough until 1/2 inch thick. Cut dough with a floured 2 1/2 inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.
Fry doughnuts, 2 or 3 at a time, in deep, hot fat (375 degrees F) about 1 minute on each side of until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes. If desired, dip tops of warm donuts in chocolate glaze (see next step). Cool doughnuts on wire racks
For the glaze, melt the chocolate and butter over low heat, stirring frequently. Remove from heat. Beat in powdered sugar and hot water until smooth, adding more hot water if needed to reach drizzling consistency.




You can also top these with powdered or granulated sugar: shake cooled doughnuts in a bag if using powdered sugar, or warm donuts if using granulated sugar. From the Better Home and Gardens New Cookbook.


1.0 servings


Monday, November 30, 2009 - 1:28pm


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