DOUGHNUT HOLE CAKE RECIPE: HOW TO MAKE IT
This is the easiest, most impressive cake I’ve ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet if you prefer. —Robert Pickart, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 16 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Place 16 doughnut holes in each of 2 greased 8-in. round baking pans. Prepare cake mix according to package directions. Pour batter over doughnuts, dividing evenly. , Bake until a toothpick inserted in cake comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. Spread frosting between layers and over top of cake.
Nutrition Facts : Calories 420 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 401mg sodium, CarbohydrateContent 57g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CAKE DOUGHNUT HOLES RECIPE - PILLSBURY.COM
Gone are the days of waiting in line for your number to be called—skip that trip to the bakery, and make these delicious Cake Doughnut Holes in the comfort of your own home. Using our kitchen-tested method, you can have warm, sugary, homemade doughnut holes in a snap. They're incredibly delicious all on their own, but we've also included directions for both glazed and cinnamon sugar-coated versions that are sure to satisfy any sweet tooth.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 1 hours 10 minutes
Yield 34
Number Of Ingredients 9
Steps:
- In small bowl, mix 1 1/4 cups of the flour, 3/4 cup of the sugar, the baking powder, baking soda and salt until well mixed. Set aside.
- In large bowl, beat eggs, milk and melted butter with electric mixer on medium speed until well blended. Add flour-sugar mixture; beat on medium speed 1 minute, scraping bowl occasionally or until smooth. Gradually stir in 1 1/2 cups of the remaining flour (dough will be slightly soft and sticky).
- Heat oil in heavy 3-quart saucepan or deep fryer to 375°F.
- Meanwhile, sprinkle work surface with 1 tablespoon flour. Gently roll dough in flour until well coated and dough is soft. Add 1 tablespoon flour at a time, if needed, to desired dough consistency. With floured rolling pin, roll dough to 1/2-inch thickness. Using 1 1/4-inch round cookie cutter dipped in flour, cut doughnut holes; reroll scraps. Keep dough covered with plastic wrap while frying.
- Carefully, drop 4 to 5 doughnut holes at a time into hot oil. Fry doughnut holes, turning once, 2 to 3 minutes or until deep golden brown. Drain on paper towels. Immediately roll each doughnut hole in remaining 1/4 cup sugar.
Nutrition Facts : Calories 150 , CarbohydrateContent 15 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 2 Doughnut Holes, SodiumContent 80 mg, SugarContent 6 g, TransFatContent 0 g
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- Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1-inch balls. Sprinkle fingers and hands with Bisquick mix if they get sticky. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels. Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl. Repeat with refrigerated dough.
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