Yellow Cake Ingredients
• Nonstick cooking spray
• 1 box yellow cake mix
• 1 cup of butternut squash puree
• 1/4 cup of water
• 2 TB of vegetable oil
• 2 large eggs
• 1 large egg white
• 6 oz of banana or vanilla yogurt ( greek works too)
Preheat oven to 350 F. Coat a mini doughnut baking pan with cooking spray and flour lightly. In large mixing bowl combine cake mix, puree, water, oil, eggs, egg white, and youguret. Mix 1 to 2 minutes. Pour batter into doughnut baking pan and bake about 20 minutes, or until toothpick comes out clean.
Chocolate Icing (make enough for about 20-25 mini doughnuts)
• 1/2 cup unsalted butter
• 1/4 cup whole milk, warmed
• 1 tablespoon light corn syrup
• 2 teaspoons vanilla extract
• 4 ounces bittersweet chocolate, chopped
• 2 cups confectioners’ sugar, sifted
Directions
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat overmedium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
from the kitchen of julie huffman 