Cake Donuts

Vanilla Cake Donuts
Makes 6 donuts
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
For Chocolate Cake Donuts
Makes 6 donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed brown sugar
1 egg
4 teaspoon butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
For white-frosted donuts:
In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.
For Chocolate-frosted donuts:
Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.