1-3/4 cups cake flour, sifted
1/4 cup cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Preheat oven to 425*F. Spray Doughnut Pan with nonstick cooking spray.

In large mixing bowl, sift together cake flour, cocoa powder, sugar, baking powder 
and salt. (To make cake four: put 2T. corn starch in 1c. measuring cup then fill 
with flour.) Add buttermilk, eggs, oil and vanilla; mix gently until just combined.
Fill each doughnut cup approximately 1/2 full (2 tablespoons batter).

Bake 4-5 minutes or until the top of the doughnuts spring back when touched.
Cool in pan for 3 minutes before removing. Repeat with remaining batter.

Makes 24 doughnuts (made 20)


Raspberry Glaze

1 cup confectioners' sugar
1/4 cup seedless raspberry jam
1 tablespoon milk
Pink food color (optional)

In small bowl, stir together sugar, jam and milk; mix until sugar is completely dissolved. 
Mix in color if desired. Use immediately to glaze doughnuts.