Cake and doughnuts come together for this divine recipe.
• 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
Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 3cm above pan edge.
Arrange doughnuts over the base of the prepared pan.
Make cake according to packet directions using eggs, milk and butter. Pour over doughnuts. Smooth over top.
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.
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.
Spread frosting over top and side of cooled cake.