Glazed Chocolate Doughnuts

Preheat oven to 400 F (200 C).

In a large bowl, combine cake mix, Angel Delight mix (can substitute with about 2 ounces of pudding mix), oil, water and egg. Mix well.

Let the mixture sit for about 10-15 minutes. I find that because of the pudding mix, the texture changes after it has set up a bit, but it doesn’t need long to get that effect.

Traditionally, many doughnut recipes call for placing the batter into a Ziploc bag, snipping off a corner, and piping batter into doughnut pans. Since I don’t have any of that, I simply spooned out little blobs of dough onto a parchment lined baking sheet. If you do this, keep them small! They expand quite a lot when cooked.

Cook in the preheated oven for 9-15 minutes. They will feel soft and spongy on the outside. They are done when the outside color is a consistent light brown. Due to the nature of mine, they cracked, I don’t know if they would in a doughnut pan or not.

When done remove them from the oven and allow to cool.

For the glaze:

In a medium sized bowl, mix together the powdered sugar, milk and vanilla extract until consistency is smooth.

If you like a slightly thicker glaze, you may want to cut down on the vanilla, as these proportions create a thick glaze with a strong vanilla flavor. I added a few more splashes of milk and some more powdered sugar to get a more drizzly glaze.

Taste to ensure the flavor is what you want.

Dip, dunk, splash or drizzle your doughnuts with the glaze. For my dipped doughnuts, I found one coat to be sufficient.

Alternately, you could dust the doughnuts with powdered sugar.

* Note: Angel Delight is a UK novelty food. It is described as being a milk-based dessert with a texture between mousse and custard. According to the ingredients and the instructions, it is nearly equivalent to US-style pudding.

The serving size I posted is a guess. As doughnut blobs I made a few dozen, as full-sized doughnuts I imagine you would get around a dozen.