Chocolate Cake Doughnuts
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- 1 cup(s) all-purpose flour
- 1/4 cup(s) unsweetened cocoa powder
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 1/2 cup(s) low-fat buttermilk
- 1/2 cup(s) packed dark-brown sugar
- 1 egg
- 4 teaspoon(s) unsalted butter melted
- 1 teaspoon(s) vanilla extract
- 1. Heat oven to 325 degrees. Coat doughnut pan with nonstick cooking spray.
- 2. In a large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilkl, 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 for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack for 3 minutes, then carefully turn out directly onto rack to cool.
This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.
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Chocolate Cake Doughnuts Recipe at a Glance
- COURSE: Breakfast/Brunch