Chocolate Iced Doughnuts

As soon as these popped up on my blog links, I knew I had to have them. My most favorite of all doughnuts is an iced chocolate doughnut. Specifically an iced chocolate doughnut from Krispy Kreme. Krispy Kreme left the city of Houston years ago and Shipley's doughnuts just cannot compare. So, I ordered a doughnut pan from Amazon and two days later, it was here. And Miss F and I made doughnuts. She stirred and tasted, I tried to ice them as best I could. My doughnuts are not nearly as healthy per doughnut as Prevention RD's, mainly because my pan seemed to be bigger than hers, so I only got one dozen doughnuts from the recipe.

Iced Chocolate Cake Doughnuts
makes 12 doughnuts

1 tablespoon butter, melted
¾ cup buttermilk
2 large eggs, lightly beaten
2 cups cake flour, sifted
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt

½ cup semi-sweet chocolate chips
2 teaspoons corn syrup
1 tablespoon vegetable oil
1 teaspoon water

Preheat the oven to 425. Spray your doughnut pan with non-stick spray.

In a medium-sized mixing bowl, whisk together the melted butter, buttermilk, and beaten eggs. In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt. Add the wet ingredients to the dry ingredients and stir together until just combined.

Carefully spoon the batter into the prepared doughnut pan about 2/3 full. Bake for 7-8 minutes, or until the tops of the doughnuts spring back when lightly touched.

Allow to cool in the pan for a couple minutes. Remove the doughnuts onto a rack to finish cooling before you glaze them.

For the glaze, microwave all the ingredients together in a microwave safe bowl on 50% power for about 1 minute, stirring every 20 seconds, until melted. Add additional water (by the half teaspoon), if needed to thin. Dip one half of each doughnut into the chocolate and allow to dry on a cooling rack.

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