Chocolate doughnut cake
Cake and doughnuts come together for this divine recipe.
Ingredients
• 9 mini cinnamon doughnuts
• 440g packet chocolate cake mix
• 2 cage-free eggs
• ⅔ cup milk
• 60g unsalted butter, softened
Chocolate Butter Frosting
• 125g unsalted butter, slightly softened
• Icing mix sachet (included in cake packet)
• 2 tblsps milk
• 1¼ cups icing sugar mixture
Method
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Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 3cm above pan edge.
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Arrange doughnuts over the base of the prepared pan.
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Make cake according to packet directions using eggs, milk and butter. Pour over doughnuts. Smooth over top.
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Cook in a moderate oven (180°C) for about 45 minutes, or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 20 minutes. Transfer to a wire rack to cool.
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To make frosting, beat butter in a small bowl of electric mixer until light and fluffy. Add icing mix sachet and 1 tablespoon of the milk. Beat on low speed until combined. Add icing sugar and remaining milk. Beat on medium speed for 2 minutes.
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Spread frosting over top and side of cooled cake.
