Chocolate Cake Doughnuts

Chocolate Cake Doughnuts

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:
Deep Fryer
  • 2 tablespoons shortening
  • 1 cup white sugar
  • 2 eggs
  • 1/2 cup cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sour milk or buttermilk
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream tartar
  • White sugar for topping

Directions

  1. Beat shortening, sugar, and eggs together until creamy. Mix in cocoa. In a separate bowl combine vanilla and milk. Stir into sugar mixture.
  2. Combine flour, baking powder, baking soda, salt, and cream of tarter in a large bowl. Stir into liquid mixture.
  3. Chill for two hours or overnight.
  4. Roll out half the dough on a lightly floured board to a 1/2-inch thickness. Cut into doughnuts.
  5. Heat two inches of oil to 375°F.
  6. Lower basket and carefully slide doughnuts, (two at a time), into the preheated oil. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels.
  7. Roll in sugar. Repeat with remaining dough.
Serves: 16 (2 doughnut servings)

 

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