Thursday, 16 July 2015


Hilda Dates Steyn 



1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1/2 cup Coca-Cola®
2 tablespoons canola oil

Chocolate or Mocha Glaze

1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
3 tablespoons Coca-Cola®
2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt


Preheat oven to 325 degrees. Sift the flour, cocoa, baking powder and salt in a bowl with a wire whisk. In a separate bowl, mix the egg, sugar, vanilla, Coca-Cola and oil together.
Mix the wet ingredients into the dry, and combine until mixed well.
Transfer the batter into a gallon sized ziplock bag.
Spray a mini doughnut pan with cooking spray for baking.
Bake eight minutes at 325 degrees. Remove from oven and invert onto a wire rack. The donuts should come out easily with a little shake. Wash the pan and dry in between batches. (This is to prevent sticking, and to make sure that the temperature is correct for the second batch). I got about 27 mini donuts total. Allow the donuts to cool.
Meanwhile, melt the butter with the Coke to make the glaze. Pour over the remaining ingredients and whisk to make a glaze. Allow the glaze to set for 30 minutes or so before serving.
Dip the donuts into the warm glaze, allowing the excess to drip off slightly. Then immediately dip in chocolate sprinkles or chopped pecans. 
(The Coca Cola Company - Laura Randall)