very easy and delicious! If you don’t have a donut pan (because besides Martha Stewart and me, who
really does?), feel free to roll them into small balls and bake them in a mini-muffin tin to make donut holes.
1¼ cups fl our
cup baking cocoa
½ teaspoon salt
¼ cup sugar
½ cup margarine, softened
¼ cup unsweetened applesauce
½ cup milk
1 teaspoon vanilla
Preheat the oven to 350 degrees. Lightly grease 6-cup
donut pan or a 12-cup mini-muffi n tin with margarine or
oil.
In a medium bowl, combine fl our, cocoa and salt. In a
large bowl, cream together sugar and margarine. Add the
applesauce, milk and vanilla and stir until well-incorporated.
Add dry ingredients to wet ingredients in two batches and
mix until well-combined.
Spoon mixture evenly into prepared donut pan or minimuffi
n tin. Bake for 12 to 15 minutes (7 to 8 minutes if
using mini-muffi n tin) or until tops are set and a toothpick
comes out clean. Let donuts cool completely before
drizzling with White Icing. Store leftover donuts covered at
room temperature.
Yield: 6 DONUTS OR 12 DONUT HOLES
Prep time: 20 MINUTES
No comments:
Post a Comment