Chocolate Cake Doughnuts
Source of Recipe
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1 1/2 Cups Granulated Sugar
1 Tsp Baking Soda
2 Eggs
1/2 Tsp Salt
4 Tbls Butter
3 Oz Unsweetened Chocolate
1 1/2 Tsp Vanilla
1 Cup Buttermilk
3 1/2 Cups All-Purpose Flour
3 Tsp Baking Powder
ICING:
1 Cup Powdered Sugar
1 Egg White
1/2 Tsp Vanilla
All the ingredients should be at room temperature (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
and egg mixture. Combine the vanilla and the buttermilk. Stir into the sugar
mixture. Combine the flour, baking powder, baking soda and salt in a large
bowl. Stir into the liquid mixture. Chill the dough slightly to make it
easier to handle. Roll out half the dough on a lightly floured board. Roll
to a 1/2" thickness. Cut into doughnuts. Allow the cut doughnuts to dry for
10 minutes. Heat 2" of oil to 370 degrees in a large skillet. The dough
should be at room temperature before frying. Dip a metal pancake turner into
the hot oil each time before using it to move or turn a doughnut. Transfer
the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about
90 seconds per side. Remove the doughnuts and drain on paper toweling.
Repeat with the remaining batter. Prepare the icing by beating the sugar,
egg white and vanilla together until smooth. Drizzle onto the doughnuts
after they have cooled.
Yields 30 Doughnuts
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