Rating: 4 stars
34 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3

Who said you can't have dessert for breakfast? With a rainbow sprinkle topping, this baked Chocolate Cake Doughnut recipe looks as amazing as it tastes.

Source: Better Homes and Gardens

Gallery

Credit: Adam Albright

Recipe Summary

prep:
20 mins
bake:
10 mins
cool:
3 mins
total:
33 mins
Servings:
10
Yield:
20 mini doughnuts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Coat a mini doughnut pan with cooking spray;* set aside.

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  • In a large bowl stir together flour, 1/4 cup cocoa powder, baking soda, and salt. In a small bowl combine brown sugar, yogurt, egg, oil, and vanilla. Add yogurt mixture all at once to flour mixture, stirring until smooth.

  • Spoon batter into a large resealable plastic bag. Cut off one corner of the bag; squeeze batter into the prepared indents in doughnut pan, filling each about two-thirds full. Smooth tops. Bake about 10 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack for 3 minutes. Remove doughnuts from pan. Cool completely on wire rack.

  • For icing, in a small bowl stir together powdered sugar, 1 tablespoon cocoa powder, and milk until smooth. Dip cooled doughnuts into icing, allowing excess to drip back into bowl. Return doughnuts to wire rack. Top with sprinkles.

*Tip:

If necessary, bake doughnuts in two batches, washing pan and coating again with nonstick cooking spray before adding the remaining batter.

Nutrition Facts

155 calories; fat 3g; cholesterol 1mg; saturated fat 1g; carbohydrates 30g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 19g; protein 3g; vitamin a 83.4IU; vitamin c 0.1mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 8.4mcg; vitamin b12 0.2mcg; sodium 145mg; potassium 111mg; calcium 38mg; iron 0.9mg.
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