Baked Chocolate Cake Donuts From FC

Chocolate Cake Doughnuts
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Rated : 12345 by 4 people
Rate and Comment Makes: 6 servings
Yield: 6 doughnuts
Prep: 10 mins
Bake: 13 mins 325°F

Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons unsalted butter, melted
1 teaspoon vanilla extract

Icing or topping

2 cups confectioners sugar
3 tablespoons milk
Sprinkles, toasted coconut, mini chips
1 tablespoon unsweetened cocoa powder
Directions
1. Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray.
2. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.
3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Variation
For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

Slow Cooker Beef Enchiladas

Ingredients
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of ff mushroom soup
1 (10.75 ounce) can condensed cream of ff chicken soup
4 cups shredded Mexican cheese blend
Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 45 minutes to 1 hour.

Slow Cooker Beef Burritos


2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 tablespoons ground cumin
2 teaspoons paprika
¼ teaspoon ground allspice
Black pepper to taste
Salt to taste
Cayenne pepper to taste
1 (3-4 pound) beef roast cut in half
½-1cup cup water or beef broth


1. In a bowl, combine the seasonings* and mix well.
2. Slice onion into rings and place on the bottom of the slow cooker.
3. Pour the ½ cup of water or broth on top of the onions.
4. Place both halves of the roast in the slow cooker and cover all sides the spice mixture.
5. Cook on high for 5 hours or low for 8-10.
6. Using 2 forks, shred the beef.
7.. Serve with large flour tortillas and any topping you choose. We add black beans, salsa, cheese and rice on top of the shredded beef and roll it all up in our tortilla!