Recipes and Cooking Chocolate Cake Donuts 3.8 (34) 5 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 19, 2013 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 20 mins Bake Time: 10 mins Cool Time: 3 mins Total Time: 33 mins Servings: 10 Yield: 20 mini doughnuts Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup white whole wheat flour ¼ cup unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup packed brown sugar ½ cup vanilla low-fat yogurt ¼ cup refrigerated or frozen egg product, thawed 2 tablespoon canola oil 1 teaspoon vanilla ½ cup powdered sugar 1 tablespoon unsweetened cocoa powder 1 tablespoon milk 2 teaspoon sprinkles or nonpareils Directions Preheat oven to 325°F. Coat a mini doughnut pan with cooking spray;* set aside. 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. Rate it Print Nutrition Facts (per serving) 155 Calories 3g Fat 30g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 155 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 145mg 6% Total Carbohydrate 30g 11% Total Sugars 19g Protein 3g Vitamin C 0.1mg 1% Calcium 38mg 3% Iron 0.9mg 5% Potassium 111mg 2% Folate, total 8.4mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.