Cake Doughnuts

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Servings: 15 servings
Nutrition information does not include the oil used for frying or the optional ingredient.


  • 1 count chocolate glaze
  • 1 count oil
  • 2 count eggs
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • 1/4 cup butter or margarine
  • 1/2 teaspoon cinnamon ground
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup milk
  • 2 teaspoon baking powder
  • 3 cup flour


    1. Combine 2 cups flour, baking powder, cinnamon, nutmeg, and 1/4 teaspoon salt. In a medium bowl combine milk and melted butter.
    2. In a large mixing bowl combine eggs, sugar, and vanilla; beat with an electric mixer about 3 minutes or until thick. Alternately add flour mixture and milk mixture to egg mixture, beating after each addition just until combined. Stir in remaining 1 cup flour. Cover dough; chill for 2 hours.
    3. Turn dough out onto a lightly floured surface. Roll dough until 1/2 inch thick. Cut dough with a floured 2 1/2 inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.
    4. Fry doughnuts, 2 or 3 at a time, in deep, hot fat about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
    5. If desired, dip tops of warm doughnuts into chocolate glaze or shake warm doughnuts in a bag with sugar. Cool doughnuts on wire racks.


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