Good morning and Happy Easter!
Or, as we like to say in our family, it’s another fine Sunday to get together and have dinner. That’s my story and I’m sticking to it..
Our plans for today are somewhat uncertain, though, meaning we might go to brunch at the Venetian…….and we might stay home and cook. Personally? I’m casting my vote to stay home….because I want to use my new cutting board :)
However, until the final decision is made, (yes, I’m looking at you Mom) it’s time to make another batch of doughnuts since the Easter Bunny (code name EB) seems to have skipped past our house…..
Baked Chocolate Cake Doughnuts
One note: although this recipe does require a doughnut pan, it’s a good investment (and they are relatively inexpensive) if you make doughnuts often….
- 1 1/2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 2 eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla
- 1/2 cup milk
- 2 tbs. unsalted butter, melted
Preheat the oven to 325 degrees. Spray the doughnut pan with nonstick spray and set aside.
Whisk together the flour, cocoa powder and baking powder. In a separate bowl, using a whisk, whip together the eggs, sugar and vanilla until thick. Combine the milk and butter in a glass measuring cup. Alternately add the milk/butter mixture and the egg mixture to the flour mixture until the batter is smooth. Fill the doughnut wells 2/3 full and lightly smooth the top. Bake for 8 minutes (watch carefully so they don’t overcook). Remove to a wire rack to cool completely. Repeat until all the batter is used up. Dust the doughnuts with powdered sugar and watch out for teenagers swarming over them.