Baked donuts with OREO Base Cake in the batter for a rich chocolate flavor.
- 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 |
|
|
|
WATCH VIDEO
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.