Mini Cake Donuts made with OREO Base Cake

Mini Cake Donuts made with OREO Base Cake

Baked donuts with OREO Base Cake in the batter for a rich chocolate flavor.

INGREDIENTS

Yield

  • 5-1/4 oz. butter, softened
  • 4-1/2 oz. granulated sugar
  • 3 oz. eggs
  • 9-1/2 oz. cake flour
  • 2 oz. OREO Base Cake
  • 1-1/4 oz. cocoa powder
  • 2-1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 5-3/4 oz. milk
  • 1 oz. buttermilk
  • 2 Tbsp. vanilla extract
  • 5 oz. butter, melted
  • 2-3/4 oz. granulated sugar

Nutrition per serving

  • Calories

    210

  • Total fat

    12 g

  • Saturated fat

    7 g

  • Trans fat

    0.5 g

  • Cholesterol

    45 mg

  • Sodium

    270 mg

  • Carbohydrate

    23 g

  • Dietary fiber

    0 g

  • Sugars

    12 g

  • Protein

    2 g

  • Vitamin A

    6 %DV

  • Vitamin C

    0 %DV

  • Calcium

    4 %DV

  • Iron

    6 %DV

DIRECTIONS

Cream butter and 4.6 oz. sugar in mixer fitted with paddle attachment until well blended. Add eggs in 2 additions, mixing well after each.

Sift dry ingredients. Combine milk, buttermilk, and vanilla in separate bowl.

Alternate adding shifted dry ingredients and milk mixture, to butter and egg mixture. Mix just to combine after each addition.

Divide batter among lightly greased mini (2-inch) donut pans. Bake in 350°F standard oven 9 to 11 min. or until donuts spring back when lightly touched. Cool in pans on wire rack 3 min. Carefully remove from pans.

While donuts are still warm, dip each into melted butter, then into remaining 2.8 oz. of sugar. Cool completely on wire racks. Plate 2 donuts per serving.

Tips

Customization

  • Coat donuts with cinnamon sugar or powdered sugar.