Monday, November 26, 2007

Double Chocolate Cake Doughnuts

1 ½ c. sugar
1 c. buttermilk
3 ½ c. flour
3 t. baking powder
1 t. baking soda
2 eggs
½ -1 t. salt
4 T. butter
3 (1oz.) squares unsweetened chocolate
2 t. vanilla

Beat sugar and eggs together until creamy and lemon colored.
Melt butter and chocolate together.
Beat into the sugar/egg mixture.
In a separate bowl, combine vanilla and buttermilk.
Stir into the sugar mixture.
Combine the flour, baking powder, baking soda, and salt and stir into the liquid mixture.
Chill the dough for at least 2 hours to make it easier to handle.
Roll out half the dough on a lightly floured board to a ½ in. thick.
Cut with floured doughnut cutter.
Allow the cut donuts to dry for 10 minutes.
In a skillet or deep-fat dryer, heat oil to 375.
Fry each doughnut 60-90 sec. per side.
Remove doughnuts and drain on paper towel.

2 oz. semi-sweet chocolate
1 T. vanilla
2 T. butter
¼ c. Boiling water
2-3 c. Powdered sugar

Melt chocolate and butter.
Combine all ingredients and mix until smooth.