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Chocolate Malt Cake Doughnuts

 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 McCormick® Pure 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.
Nutritional 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.