*  Exported from  MasterCook II  *
 
                      Double Chocolate Cake Doughnuts
 
 Recipe By     : Molly Walsh
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pastry                           
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          sugar
    1      teaspoon      baking soda
    2                    eggs
      1/2  teaspoon      salt
    4      tablespoons   butter
    3      ounces        unsweetened baking chocolate
    1 1/2  teaspoons     vanilla extract
    1      cup           buttermilk
    3 1/2  cups          all-purpose flour
    3      teaspoons     baking powder
                         ICING
    1      cup           confectioner’s sugar -- sifted
    2      tablespoons   cocoa
    1      teaspoon      vanilla extract
    2      tablespoons   melted butter
    2      teaspoons     water -- or more, as needed
 
      Bring all ingredients to room temperature. Beat the sugar and eggs
 together until creamy and lemon colored. Melt the butter and chocolate
 together in a small saucepan over low heat or nuke it, stirring every few
 seconds. Beat into the sugar and egg mixture. Add the vanilla and
 buttermilk. Mix well. Sift the flour, baking powder, baking soda and salt
 together. Add slowly to the liquid mixture. Divide the dough in half.
 Chill to make it easier to handle. I usually go this far the night before
 and finish in the morning.  Roll out one half of the dough on a lightly
 floured board to about a  1/2 thickness. Cut into doughnuts. Allow the
 cut doughnuts to stand for 10 minutes. Heat 2 of oil to 370 degrees in a
 large skillet. An electric skillet is perfect if it has a temp control. 
 The doughnuts should be at room temperature before frying. Dip a metal
 pancake turner or slotted spoon into the hot oil  before using it to add
 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 or on a rack placed on a cookie
 sheet. Repeat with the remaining batter.  Yields 30 Doughnuts.
 ICING
    Prepare the icing by beating all the ingredients together.  If the
 icing is too stiff add additional water, one or two drops at a time. 
 Beat until smooth.  Spread onto the doughnuts after they have cooled. 
 
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