Chocolate Cake Doughnuts

Yields:	1 batch
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	Preparation	15 minutes
	Cooking	10 minutes
	Ready In	25 minutes

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Ingredients

1 1/2	cups	sugar	granulated
1	teaspoon	baking soda
2	large	eggs
1/2	teaspoon	salt
4	Tbls	butter

Icing
3	ounces	chocolate unsweetened
1	cup	powdered sugar
1 1/2	teaspoons	vanilla extract
1	each	egg white
1	cup	buttermilk
1/2	teaspoon	vanilla extract
3 1/2	cups	flour, all-purpose
3	teaspoons	baking powder

Directions

Beat the sugar and eggs together until creamy and lemon colored.

Melt the butter and chocolate together in a small saucepan over low heat.

Beat into the sugar and egg mixture. Combine the vanilla and the buttermilk. Stir into the sugar mixture.

Combine the flour, baking powder, baking soda and salt in a large bowl. Stir into the liquid mixture.

Chill the dough slightly to make it easier to handle. Roll out half the dough on a lightly floured board.

Roll to a 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.

Heat 2 inches of oil to 370 degrees in a large skillet.

The dough should be at room temperature before frying.

Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut.

Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side.

Remove the doughnuts and drain on paper toweling. Repeat with the remaining batter. Prepare the icing by beating the sugar, egg white and vanilla together until smooth.

Drizzle onto the doughnuts after they have cooled.