Chocolate Cake Doughnuts

Directions

1. All the ingredients should be at room temperature (70F.) Beat the sugar and Large eggs together till creamy and lemon colored. Heat the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mix. Combine the vanilla and the buttermilk. Stir into the sugar mix. Combine the flour, baking pwdr, baking soda and salt in a large bowl. Stir into the liquid mix. Refrigeratethe dough slightly to make it easier to handle. Roll out half the dough on a lightly floured board.
2. Roll to 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 min. Heat 2" of oil to 370 in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the warm oil each time before using it to move or possibly turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels or on a rack placed on a cookie sheet. Repeat with the remaining batter. Yields 30 Doughnuts.
3. ICING Prepare the icing by beating all the ingredients together. If the icing is too stiff add additional water, one or two drops at a time. Beat until smooth. Spread onto the doughnuts after they have cooled.