Chocolate Cake Doughnuts
|All purpose flour/Unbleached flour||4 Cup (64 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||3 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Eggs||2 , slightly beaten|
|Unsweetened chocolate square/1 envelope premelted unsweetened baking chocolate||1 Ounce (1 Piece)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Powdered sugar||2 Cup (32 tbs)|
|Margarine/Butter||2 Tablespoon, softened|
|Unsweetened chocolate square/2 envelopes premelted unsweetened baking chocolate||2 Ounce, melted and cooled (2 Pieces)|
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, baking soda and salt.
Stir in remaining doughnut ingredients until dry particles are moistened.
Cover; chill dough 30 minutes for easier handling.
On well-floured surface, toss dough lightly until no longer sticky.
Roll half the dough at a time to a 3/8 -inch thickness.
Cut with floured doughnut cutter.
In deep fat fryer or heavy saucepan, fry doughnuts in 2 to 3 inches hot fat (375°F.) for 1 to 1 1/2 minutes on each side or until deep golden brown.
Drain on paper towel.
In small bowl, combine all glaze ingredients; mix until smooth.
Dip each doughnut in glaze or shake warm doughnuts, a few at a time, in a bag with granulated or powdered sugar.