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  • 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


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


  1. 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.
  2. Sift  dry ingredients. Combine milk, buttermilk, and vanilla in separate bowl.
  3. Alternate  adding shifted dry ingredients and milk mixture, to butter and egg mixture. Mix just to combine after each addition.
  4. 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.
  5. 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.
  6. Customization

    Coat donuts with cinnamon sugar or powdered sugar.

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