Sunday, September 28, 2008

Donut/Coffee Cake

Okay, I've been wanting to do this for a while. In a world of deep fried Twinkies I doubt this has never been tried before, but I'd never heard of it and it sounded good. I shall consider it original.

1 18.25 oz package Better Crocker SuperMoist Cake Mix (Butter Recipe Yellow)
6 cake donuts
9-12 chocolate "donut holes" (frosted or unfrosted)

Prepare a 13"x9" cake pan as normal, and space the donuts evenly along the bottom of the pan.
Prepare the cake mix as normal, substituting strong coffee for the 1 1/4 Cups water called for on the box. Let the coffee cool down before mixing into other ingredients to prevent the eggs from cooking.
Pour the prepared cake mix carefully over the donuts, trying to keep the spacing intact. Try to space the cake mix evenly in the pan, but even if the coverage is a little uneven the rising cake will cover everything up.

Cook at 350 about 30 minutes.
Let cool. Frost or glaze as desired.
Serves 1. Seriously, you won't want to share.

EDIT: The chocolate donut holes weren't as good as first reported. A night in the fridge left them a little tougher than the rest of the cake. Next time I'm going totally cake donut.

1 comment:

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