Chocolate Cake Doughnuts with Fudge Glaze

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Chocolate Cake Doughnuts with Fudge Glaze

Chocolate Cake Doughnuts with Fudge Glaze
1¼ cups sugar
2 eggs
1/4 cup butter, melted
1 cup milk
4 cups cake flour
1/2 cup unsweetened cocoa powder
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Vegetable oil for frying
Fudge Glaze (recipe follows)

Prep: 30 minutes, Chill: about 1 hour, 15 minutes, 
Cook: 20 minutes, Makes: 20 doughnuts

1. Beat sugar and eggs in the large bowl of an electric mixer on medium-high speed for about 5 minutes or until very light and foamy.

2. Beat in melted butter and milk; stir in remaining ingredients except oil and Fudge Glaze just until blended. Cover and chill for 1 hour or overnight.

3. Roll or pat dough on a heavily floured surface to 1/4-inch thick and cut with a floured doughnut cutter (or use 3-inch and 1/2-inch cookie cutters). Place on parchment-lined baking sheets and let rest for 10 to 15 minutes.

4. In a large, heavy saucepan, heat 3 inches of oil to 375°F and fry 3 doughnuts at a time for about 1½ minutes on each side or until crisp. Drain on paper towels. When cool, dip tops into Fudge Glaze (recipe follows).

Fudge Glaze: Melt 1/2 cup butter in a medium saucepan. Remove from heat and whisk in 1 cup powdered sugar and 3/4 cup unsweetened cocoa powder until combined. Gradually whisk in 1/4 cup hot water. Add a few more drops of hot water if glaze thickens too much.

Nutritional Information:
Nutrition per doughnut (77 g): 270 calories, 4 g protein, 13 g total fat (5 g sat., 0 g trans), 35 g carbohydrate, 2 g fiber, 17 g sugar, 45 mg cholesterol, 300 mg sodium, 6 points


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