Devil's Food Cake Doughnuts         





Ingredients:
Fry: 2 minutes per batch

2-1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 Tbs baking powder
1/4 tsp. salt
2 eggs
1 1/4 cups granulated sugar
2/3 cup milk
2 Tbsp. shortening, melted
1 tsp. vanilla
Shortening or cooking oil for deep-fat frying
1 recipe Chocolate Glaze
1 recipe Cocoa Icing
Sifted powdered sugar (optional)




Directions:
In a large mixing bowl combine flour, cocoa, baking powder, and salt; set aside. In another mixing bowl combine eggs and granulated sugar; beat at medium speed for 2 minutes or until thick. In another bowl, stir together milk, shortening, and vanilla.

Add flour mixture and milk mixture alternately to egg mixture, beating at low speed after each addition until just combined. Stir in remaining flour mixture by hand. Cover and chill dough for 2 hours.

On a lightly floured surface roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch doughnut cutter, dipping cutter into flour between cuts. Re-roll dough as necessary.

Fry 2 or 3 doughnuts in deep, hot shortening or cooking oil (375 [degrees] F) for about 1 minute each side, turning once. Remove with slotted spoon. Drain on wire rack covered with paper towels. Repeat with remaining dough.

Dip the tops of warm doughnuts in Chocolate Glaze. Or, if desired, place cooled glazed doughnuts on waxed paper and drizzle with Cocoa Icing. Or, dust plain doughnuts with powdered sugar. Makes 12 doughnuts and "holes."

Chocolate Glaze:
In a saucepan melt 3 ounces unsweetened chocolate and 3 tablespoons margarine or butter over low heat. Remove from heat. Stir in 3 cups sifted powdered sugar and 1 1/2 teaspoons vanilla. Stir in 3 to 4 tablespoons warm water until glaze coals back of spoon.

Cocoa Icing:
In a small bowl stir together 1 1/2 cups sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, and 4 teaspoons softened margarine or butter. Stir in 2 to 3 tablespoons warm water until icing is of drizzling consistency