|
|
|
|
|
|
|
I made these fast & easy chocolatey donuts yesterday, using my much-loved donut pan (but you could also make muffins instead, if you don't have a donut pan). You can make them with sugar or sugar-free (and these were actually sugar-free for my husband) **
It makes about 2 dozen, but your kids will love them... and they'll probably disappear fast in summer when their friends show up. Or freeze extra donuts (after they're cooled) in a big zip-top freezer bag ~ best to freeze without glaze **
CHOCOLATE SOUR CREAM Baked DONUTS
1 package Devil's Food, Triple Chocolate, Fudge or sugar-free chocolate cake mix
1 heaping TB dark unsweetened cocoa powder
1 tsp. instant coffee or espresso powder
2 tsp. dark chocolate or sugar-free chocolate syrup...........1 egg
1/2 cup sour cream..................................................................1/2 cup milk or water
1/4 cup vegetable oil
CHOCOLATE GLAZE
about 1 cup chocolate, fudge or sugar-free chocolate frosting (in a can)
2 tsp. chocolate syrup..............................................................about 1 TB milk
***
Preheat oven to 350 . Spray donut pan(s) with non-stick cooking spray, set aside.
Gradually together the rest of the donut ingredients in your electric mixer bowl; then turn on med-high speed and beat a minute or so (until smooth).
You can either put teaspoonfuls (about 4) of batter into each donut form ~ or put all the batter into a gallon-size zip-top bag (make sure no air is in there; seal tightly). Snip a small piece one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full. If necessary, smooth over the tops with a small spoon. Give a quick tap on the counter to break any air bubbles inside.
Bake at 350 for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then flip the pan over to let them cool on a rack. You can either put the glaze on when they're warm or cool (with a spoon, or brush it on).
GLAZE:
Mix all ingredients together in a small bowl until smooth.
Makes about 2 dozen.
It makes about 2 dozen, but your kids will love them... and they'll probably disappear fast in summer when their friends show up. Or freeze extra donuts (after they're cooled) in a big zip-top freezer bag ~ best to freeze without glaze **
CHOCOLATE SOUR CREAM Baked DONUTS
1 package Devil's Food, Triple Chocolate, Fudge or sugar-free chocolate cake mix
1 heaping TB dark unsweetened cocoa powder
1 tsp. instant coffee or espresso powder
2 tsp. dark chocolate or sugar-free chocolate syrup...........1 egg
1/2 cup sour cream..................................................................1/2 cup milk or water
1/4 cup vegetable oil
CHOCOLATE GLAZE
about 1 cup chocolate, fudge or sugar-free chocolate frosting (in a can)
2 tsp. chocolate syrup..............................................................about 1 TB milk
***
Preheat oven to 350 . Spray donut pan(s) with non-stick cooking spray, set aside.
Gradually together the rest of the donut ingredients in your electric mixer bowl; then turn on med-high speed and beat a minute or so (until smooth).
You can either put teaspoonfuls (about 4) of batter into each donut form ~ or put all the batter into a gallon-size zip-top bag (make sure no air is in there; seal tightly). Snip a small piece one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full. If necessary, smooth over the tops with a small spoon. Give a quick tap on the counter to break any air bubbles inside.
Bake at 350 for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then flip the pan over to let them cool on a rack. You can either put the glaze on when they're warm or cool (with a spoon, or brush it on).
GLAZE:
Mix all ingredients together in a small bowl until smooth.
Makes about 2 dozen.
RSS Feed
