how to make cake doughnuts?

One of the recipes from allrecipes.com\r\n\r\nChocolate Cake Doughnuts:\r\n\r\nINGREDIENTS:\r\n\r\n1 1/2 cups white sugar\r\n1 teaspoon baking soda\r\n2 eggs\r\n1/2 teaspoon salt\r\n4 tablespoons butter\r\n3 (1 ounce) squares unsweetened chocolate\r\n1 1/2 teaspoons vanilla extract\r\n1 cup buttermilk\r\n3 1/2 cups all-purpose flour\r\n3 teaspoons baking powder\r\n1 cup confectioners' sugar\r\n1 egg white\r\n1/2 teaspoon vanilla extract\r\n1 quart vegetable oil for frying\r\n\r\n\r\nDIRECTIONS:\r\n\r\n1) All the ingredients should be at room temperature (70 degrees F). Beat the sugar and eggs together until creamy and lemon colored.\r\n\r\n2) Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture.\r\n\r\n3) In a separate bowl combine the vanilla and buttermilk. Stir into the sugar mixture.\r\n\r\n4) Combine the flour, baking powder, baking soda, and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle.\r\n\r\n5) Roll out half the dough on a lightly floured board to a 1/2 inch thickness. \r\n\r\n6) Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.\r\n\r\n7) Heat 2 inches of oil to 370 degrees F (185 degrees C) in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels. Repeat with the remaining dough.\r\n\r\n8) To make the icing: Beat the sugar, egg white, and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.

Classic Cake Doughnuts\r\n\r\n1/4 cup vegetable shortening, plus more for deep frying \r\n1 cup sugar \r\n2 large eggs, at room temperature \r\n1 cup canned evaporated milk \r\n2 teaspoons vanilla extract \r\n4 cups unbleached all-purpose flour, plus more as needed \r\n4 teaspoons baking powder \r\n1 1/2 teaspoons freshly grated nutmeg \r\n1/4 teaspoon ground mace \r\n1 teaspoon fine salt \r\nFor coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar\r\n\r\nMelt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid. \r\nIn a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes. \r\nMeanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. \r\nReduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight. \r\nOn a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment. \r\nPut enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels. \r\nWorking in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.) \r\nFor sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.\r\n\r\nCopyright 2001 Television Food Network, G.P. All rights reserved