A few weeks ago Jessica and I found a fabulous deal on Betty Crocker Cake mixes. They were on sale at our favorite Kroger store on Eakin Rd. in Columbus, Ohio, and when we stacked our manufacturer’s coupon we ended up getting them for 25 cents each.
Jessica’s response when I picked up 30? “What are we gonna do with all this cake mix?!” Oh, ye of little faith…
Let’s face it, even Marie Antionette didn’t mean for everyone to eat cake 365 days a year. So what ARE we gonna do with all those cake mixes?
Well, first, we’re gonna make donuts!
This recipe works great if you have one of those new-fangled donut makers. We don’t, but we do have a couple of donut baking pans, so that’s what we used. We have one that makes 6 regular size donuts and one that makes 12 mini-donuts and we ended up filling both pans twice. So, our yield was 12 regular size donuts and 24 minis. (And yes, you can freeze them – without icing.)
- One Betty Crocker Cake Mix (We used the SuperMoist White mix for this recipe)
- 3/4 cup milk
- 2 eggs
- 2 tbsp melted butter or margarine (slightly cooled)
- Preheat oven to 350 degrees
- Spray donut pans with non-stick pan spray.
- Combine all ingredients in large mixing bowl and mix until smooth. (We just mixed by hand but you could use a mixer set on medium speed.)
- Fill pans 2/3 full
- Bake approximately 10 minutes for minis and 13 minutes for regular size, or until lightly browned around the edges and cake is firm to the touch
- Remove from pans
Glazing You can either glaze these while they’re still warm if you want the glaze to melt over the whole donut or you can wait until they cool and ice them with the icing of your choice. You can also roll them in granulated or powdered sugar. Roll them once while they’re still warm then, after they’ve cooled, roll them again for a second dusting.
For the chocolate donuts – We had a little bit of Betty Crocker Chocolate Fudge icing left over from a previous concoction so we microwaved it for a couple of seconds first and then dipped the donuts.
For the vanilla donuts – We mixed about 1 1/2 cups of powdered sugar, 2 tablespoons margarine, 1/2 teaspoon vanilla and about 3 to 4 tablespoons of hot water to get a glaze consistency.
Variations The beauty of this recipe is that you can use any flavor cake mix you have on hand. We’re gonna try the Carrot Cake mix next and then the German Chocolate. Yum! It doesn’t take much icing either, so that last little bit of powdered sugar you have hidden in the back of the cupboard will probably be enough to make a glaze or that leftover blue icing you have from your kid’s birthday party will finally be useful.