INGREDIENTS

  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips optional
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 6 tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla

INSTRUCTIONS

  • Preheat SUNFLAME OTG 23 RPC to 375 degrees.
  • In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
  • In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
  • Stir the wet ingredients into the dry until just combined.
  • Spoon in a greased donut pan.
  • Bake for 8 minutes or until the tops spring back when you touch them.
  • Let the donuts cool in the pan before glazing.
  • Whisk together the powdered sugar, milk, and vanilla until smooth.
  • Dunk the donuts in the glaze to fully coat and place on a wire rack to set, about 5 minutes.

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