| Ingredients |
|---|
| 2 c. all- purpose flour (whole wheat optional) |
| 1/2 c. unsweetened cocoa powder (I used dark) |
| 1 t. baking soda |
| 1/2 t. salt |
| 1 c. buttermilk (milk plus dab of lemon worked |
| 1 c. dark brown sugar |
| 2 eggs |
| 6 T. butter, melted |
| 2 1/4 c. powdered sugar |
| 6 T. cocoa powder |
| 1/8 t. salt |
| 5-6 T. milk |
| 1 1/2 t vanilla |
| Descriptions |
| Preheat oven to 325 degrees. Spray donut pans. I used mini ones. mix all dry ingredients (1-8) then mix all wet ingredients (1-8). Mix altogether until smooth. Put mixture into piping bag or plastic baggie with tip cut off. Pip into donut trays 2/3 full. Note: less is more especially for the mini donuts otherwise there are no holes in the donuts. For regular sized donuts cook for 13 minutes. For mini donuts it took about 7 minutes. Cool completely. Mix together ingredients 9-13 or make frosting from Dad's Texas sheet cake recipe. Frost, cool, enjoy or freeze. |
| Special Notes |
| use real butter blog |
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