CHOCOLATE CAKE DOUGHNUTS

Steps:

• All ingredients should be at room temperature (about 70 degrees F).
• 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/egg mixture.
• In a separate bowl, combine the buttermilk and vanilla; stir into the sugar/egg mixture.
• Combine the flour, baking powder, baking soda and salt in a large bowl; stir into the liquid mixture, mix until well combined.
• Chill the dough in the refrigerator to make it easier to handle.
• On a lightly-floured board, roll out half of the dough to a 1/2-inch thickness.
• Cut into doughnuts; allow the cut doughnuts to dry for 10 minutes.
• In a large heavy skillet, heat 2-inches of oil to 370 degrees F (185 degrees C).
• The dough should be at room temperature before frying (this is important!) Transfer the doughnuts to the hot skillet, one doughnut about each 15 seconds, (dip a metal pancake turner into the hot oil each time before using it to remove or turn a doughnut) Fry each doughnut about 90 seconds per side.
• Remove the doughnuts, and drain on paper towels.
• Repeat with remaining dough.
• To make the icing/glaze: Beat the powdered sugar with the egg white and vanilla together until smooth.
• Drizzle onto the doughnuts after they have been cooled.