Chocolate Cake Doughnuts
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Ingredients 1 1/2 cups white sugar 1 teaspoon baking soda 2 eggs 1/2 teaspoon salt 4 tablespoons butter 3 (1 ounce) squares unsweetened chocolate 1 1/2 teaspoons vanilla extract 1 cup buttermilk 3 1/2 cups all-purpose flour 3 teaspoons baking powder 1 cup confectioners' sugar 1 egg white 1/2 teaspoon vanilla extract 1 quart vegetable oil for frying Directions All the ingredients should be at room temperature (70 degrees F). Conquer the sugar and eggs together until creamy and lemon colored. Melt the butter and chocolate together in a small saucepan over low heat. Conquer into the sugar and egg mixture. In a individual bowl combine the vanilla and buttermilk. Stir into the sugar mixture. Combine the flour, baking powder, baking soda, and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle. Roll out 50 percent the dough on a lightly floured board to a 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes. Heat 2 inches of oil to 370 degrees F (185 degrees C) in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to shift or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds for every facet. Remove the doughnuts and drain on paper towels. Repeat with the remaining dough. To make the icing: Conquer the sugar, egg white, and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.