Yummy Cake Donuts

Okay... now that I have shown you my latest photo album, I must explain myself. Yesterday I was sitting in the line at the grocery store waiting for my turn. Of course, those magazines are all there staring at me, telling me all those stories about all kinds of famous people and then.... I see these donuts! They were on the cover of the April Family Circle! I had been trying to decide what to make for Mike to take to work for breakfast that would something different for a change. So, I tossed the magazine in the cart and seriously could barely wait to get to the car so that I could check out the recipe. I had EVERYTHING at home that I needed to make them. So, I went home and whipped them up! They are so so simple, they smell truly amazing while they're baking, and they are soooo FUN to decorate! Simply use your imagination and decorate to your liking!

Cake Donuts

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Vanilla Cake Donuts

Makes 6 donuts

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup low-fat buttermilk

1/3 cup packed brown sugar

1 egg

4 teaspoons butter, melted

1 teaspoon vanilla extract

Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. 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 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.

For Chocolate Cake Donuts

Makes 6 donuts

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup low-fat buttermilk

1/2 cup packed brown sugar

1 egg

4 teaspoon butter, melted

1 teaspoon vanilla extract

Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. 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 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

For white-frosted donuts:

In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.

For Chocolate-frosted donuts:

Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.

Have a blast!!!! And Enjoy!

Happy Cooking!

Teauna