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INGREDIENTS

Servings

Adjust Recipe By Servings

5-3/10 oz. butter, softened
4-3/5 oz. granulated sugar
3 oz. eggs
9-2/5 oz. cake flour
2 oz. OREO Base Cake
1-3/10 oz. cocoa powder
2-1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
5-4/5 oz. milk
1 oz. buttermilk
2 Tbsp. vanilla extract
5 oz. butter, melted
2-4/5 oz. granulated sugar

NUTRITION FACTS Nutritional facts are based on a single serving
Calories	210
Total fat	12g
Saturated fat	7g
Trans fat	0.5g
Cholesterol	45mg
Sodium	270mg
Carbohydrate	23g
Dietary fiber	0g
Sugars	12g

Protein	2g

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.

Customization

Coat donuts with cinnamon sugar or powdered sugar.

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