Chocolate Cake Doughnuts
Recipe from Family Circle



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Ingredients
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    1   cup 
    all-purpose flour
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    1/4  cup 
    unsweetened cocoa powder
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    1/2  teaspoon 
    baking soda
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    1/4  teaspoon 
    salt
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    1/2  cup 
    low-fat buttermilk
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    1/2  cup 
    packed dark-brown sugar
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    1   
    egg
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    4   teaspoons 
    unsalted butter, melted
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    1   teaspoon 
    vanilla extract
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    2   cups 
    confectioners' sugar
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    3   tablespoons 
    milk
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    Sprinkles, toasted coconut, mini chips
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    1   tablespoon 
    unsweetened cocoa powder

Directions
1.
Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray.
2.
In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.
3.
Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Variation
  • For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners' sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
  • For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners' sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
  • For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.
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