Chocolate Cake Doughnuts

"Make certain that all ingredients are at room temperature before starting. These doughnuts are great with chocolate glaze also."
 
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Ready In:
1hr 3mins
Ingredients:
13
Yields:
30 doughnuts
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ingredients

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directions

  • All ingredients should be at room temperature (about 70 degrees F).
  • Beat the sugar and eggs together until creamy and lemon colored.
  • Melt the butter and chocolate together in a small saucepan over low heat; beat into the sugar/egg mixture.
  • In a separate bowl, combine the buttermilk and vanilla; stir into the sugar/egg mixture.
  • Combine the flour, baking powder, baking soda and salt in a large bowl; stir into the liquid mixture, mix until well combined.
  • Chill the dough in the refrigerator to make it easier to handle.
  • On a lightly-floured board, roll out half of the dough to a 1/2-inch thickness.
  • Cut into doughnuts; allow the cut doughnuts to dry for 10 minutes.
  • In a large heavy skillet, heat 2-inches of oil to 370 degrees F (185 degrees C).
  • The dough should be at room temperature before frying (this is important!) Transfer the doughnuts to the hot skillet, one doughnut about each 15 seconds, (dip a metal pancake turner into the hot oil each time before using it to remove or turn a doughnut) Fry each doughnut about 90 seconds per side.
  • Remove the doughnuts, and drain on paper towels.
  • Repeat with remaining dough.
  • To make the icing/glaze: Beat the powdered sugar with the egg white and vanilla together until smooth.
  • Drizzle onto the doughnuts after they have been cooled.

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