Chocolate Cake Doughnuts
All the ingredients should be at room temperature (70oF.) Beat the
sugar and eggs together until creamy and lemon colored. Melt the
butter and chocolate together in a small saucepan over low heat. Beat
into the sugar and egg mixture. Combine the vanilla and the
buttermilk. Stir into the sugar mixture. Combine the flour, baking
powder, baking soda and salt in a large bowl. Stir into the liquid
mixture. Chill the dough slightly to make it easier to handle. Roll
out half the dough on a lightly floured board. Roll to a /"
thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10
minutes. Heat 2" of oil to 370o in a large skillet. The dough should
be at room temperature before frying. Dip a metal pancake turner into
the hot oil each time before using it to move or 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