Easy recipe for low fat baked Chocolate Cake Donuts.
I found this funny blog post thanks to Papa is a Preacher’s Tidbit Thursday Blog Hop. I feel bad for Amber, really I do. Losing your ATM card and having someone run up charges would be awful! But, she had a great attitude about it and everything worked out in the end. And, like her, I suddenly had a craving for donuts! I can hear Pavlov’s bell ringing now, let me wipe the drool off my chin. The donut shop near us recently became a Pho place (yet to try it, but want to) so I couldn’t just run over and pick some up.
Making some is tricky since I have a fear of frying. So, I pulled out my donut pans. Mine are a more cheaply made version and the non-stick coating is coming off (not on the donut wells, just on the top). My advice: go name brand on this one!The recipe that came with the pans was for plain cake donuts – my guys like chocolate. If you want plain, swap the cocoa powder for an equal amount of flour in the donut and powdered sugar in the glaze. This makes about 8-9 large donuts, or about 16 small donuts. If you want it to just fill one pan, you try to figure out how to get 2/3 of an egg. 😉
Baked Chocolate Cake Donut recipe
- 3/4 cups all purpose flour
- 1/4 cup cocoa
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 egg beaten
- 1/2 tablespoon butter or shortening melted
- 1 teaspoon vanilla
- 1/2 cup confectioner's powdered sugar
- 1 tablespoon cocoa powder
- 1 tablespoon hot water
- toppings of choice sprinkles, coconut, chopped nuts, etc.
- Preheat oven to 325 degrees. In a bowl mix flour, 1/4 cup cocoa powder, sugar, baking powder and salt with a whisk. Add milk, egg, melted shortening and vanilla and mix until well blended. If batter seems too thick add more milk a tablespoon at a time, it should resemble cake batter.
- Fill the openings in your pan 2/3 full and no more or they will rise to cover the hole and not look like donuts anymore. Better to make more donuts than to try to make these bigger. Bake until donut springs back when lightly touched, about 8 minutes. Remove from oven and cool, then remove from pans.
- Combine powdered sugar, cocoa powder and hot water to make glaze. Yes, it is supposed to be runny. Put your toppings in a shallow bowl. Dip the donut in the glaze and then dip into the topping. Let sit for a few minutes to allow the glaze to set up.
This makes about 8-9 large donuts or 16 small ones.
No one is going to be fooled into thinking these were fried, but they are delicious in their own way, with a lot less fat. If the fact that my donut loving yet breakfast hating husband ate two large and snuck one of the mini ones this morning is any indication, they were a hit.
Until next time, happy eating.