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It’s sour cream chocolate cake, but shaped like a doughnut, which makes it a responsible breakfast food.

Sour Cream Chocolate Glazed

For the Doughnuts

WHAT

1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips (optional)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil

HOW

Preheat oven to 375.
In a medium mixing bowl, (or the bowl of the stand mixer) combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
In a separate bowl, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Pipe into a greased doughnut pan. I LOVE disposable piping bags, but a large Zip-lock with one corner cut off will do the job.  To minimize mess, and free up your hands, stand the piping bag up in a pint glass.  Now you can use both hands.
Bake for 8 minutes or until the tops spring back when you touch them.
Allow doughnuts to cool a few minutes in the pan, and then cool completely on a wire rack before glazing.  This recipe makes 8-9 doughnuts.  I usually double it and get three doughnut pans worth.  These rise a fair bit, as long as your baking soda hasn’t had more birthdays than you have, so don’t overfill the pans.

For the glaze

WHAT

2 1/2 cups icing sugar

3tbsp milk

3tbsp butter

1tsp vanilla

Mix all ingredients in a saucepan over low heat until butter is melted and mixture is thin and smooth.  It should only ever be warm, not hot.  Set wire racks over waxed paper on counter.  Dip doughnuts, allowing extra to run off and remove to wire rack to set.  While glaze is wet, if you like, sprinkle shredded coconut, chopped nuts or sprinkles.

Eat yours before you tell anyone else they’re ready.  They go fast.

The original recipe calls for 6 tbsp of whole milk.  I don’t have whole milk in the house, and I find straight milk glazes start to get skunky after a day or so.  Substituting half butter makes a more durable glaze, that should stand up for a few days under a cake dome.  I never store anything iced or glazed in an airtight container, it makes them soggy.  Invest in a cake dome, or store in a container with the lid just resting on the top.

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