| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfasts |
48 |
Servings |
INGREDIENTS
| 2 |
c |
Hot mashed potatoes (mashed with milk and butter) |
| 2 1/2 |
c |
Sugar |
| 2 |
c |
Buttermilk |
| 2 |
|
Eggs, lightly beaten |
| 2 |
tb |
Butter, melted |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Salt |
| 6 1/2 |
c |
All-purpose flour (up to 7) |
|
|
Cooking oil |
| 4 |
c |
(1 pound) confectioners' sugar |
| 1/2 |
c |
Baking cocoa |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Boiling water |
| 1/3 |
c |
Butter, melted |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
FAST FUDGE FROSTING
In a large bowl, combine potatoes, sugar, buttermilk and eggs. Stir in
butter, baking soda, baking powder, nutmeg, salt and enough of the flour to
form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-inch
thickness. Cut with a 2-1/2-inch floured doughnut cutter. In an electric
skillet, heat 1 inch of oil to 350F. Fry the doughnuts for 2 minutes per
side or until browned. Place on paper towels. For frosting, sift sugar,
cocoa and salt into a large bowl. Stir in water, butter and vanilla. Dip
tops of warm doughnuts in frosting.
YIELD: 4 dozen
Recipe by: Pat Davis Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford
<terily@tenet.edu> on May 23, 1997
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