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Chocolate Malt Cake Doughnuts

My old-fashioned doughnuts feature chocolate and malt powder. The two-toned drizzle adds a finishing touch worthy of the holidays.

24 ServingsPrep: 1 hour + chilling Cook: 5 min./batch

Ingredients

2 eggs
2 cups mashed potatoes
1-1/2 cups sugar
1/4 cup butter, melted
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
2 tablespoons malted milk powder
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup 2% milk
Oil for deep-fat frying
8 ounces white baking chocolate, chopped
8 ounces semisweet chocolate, chopped

Directions

In a large bowl, beat eggs for 2 minutes or until lemon-colored. Add
the potatoes, sugar, butter and vanilla; beat until blended.
Combine the flour, cocoa, milk powder, baking powder, salt and baking
soda. Add flour mixture to the potato mixture alternately with milk,
beating well after each addition. Cover and refrigerate for 2 hours.
Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut

2 of 2

Chocolate Malt Cake Doughnuts (continued)

Directions (continued)

with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep fryer, heat oil to 375°. Fry
doughnuts, a few at a time, until golden brown on both sides. Drain
on paper towels. In separate small bowls, melt chocolates; drizzle
over doughnuts. Serve warm. Yield: 2 dozen.

Nutrition Facts: 1 doughnut equals 303 calories, 14 g fat (6 g saturated fat), 26 mg cholesterol, 245 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.