Thursday, September 5, 2013

Cake Box Donuts...


This week was Back to School Week for our family. Both girls are in sports this fall as well. So, needless to say we have been pretty busy!

That last stretch of summer vacation seemed to fly by... I cannot believe that my youngest is now in the 4th grade! Even more unbelievable......

...... I have a FRESHMAN in high school!

I am so excited for her, since I have wonderful memories of my high school experience, but I am a bit depressed about it. I mean, it seems as if she were a little baby just yesterday... my 4th grader as well! Where does the time go? In four years, which I'm sure will fly by as well, she will hopefully be off to collage and my youngest will be off to high school.

Inconceivable! (Name that movie)

Hey, my girls getting older, means that I'm get older. Yikes! Denial, anyone?

So, I thought that these lovely treats would help make it all better.  Boy, was I was right!

Cake Box Donuts

  • 1 Cup, Half and Half
  • 1 Tablespoon White Vinegar
  • 1 Boxed Vanilla Cake Mix (15.25 oz)
  • 1 Egg, Room Temperature
  • 1 Teaspoon Pure Vanilla Extract
  • Vegetable Oil, For Frying the Donuts
  • 1 Candy Thermometer 
  • 1-1/2 Cups Cinnamon Sugar, For Coating the Donuts 
Begin by measuring the half and half in a cup, then add the vinegar. Let it sit 15-20 minutes.

Attach the candy thermometer to a medium saucepan. Add the vegetable oil, until it fills the saucepan an inch or so above half way. Turn the heat on to medium low.

Add the cinnamon sugar to a bowl for coating, then cover a large plate with paper towels. Set both aside. 

Add the boxed cake mix to a medium mixing bowl. Whisk in the half and half mixture, egg, and vanilla until combined. 

Once the candy thermometer reads between 350 to 375 degrees, use an 18/8 sized ice cream scoop to begin adding the donut batter to the oil. After scooping the batter, add it to the oil carefully. Only add three or four individual scoops of the batter to the oil. You don't want to over crowd the saucepan. 

Using a hand held Asian strainer... similar to this one... gently move the donuts around for 3-5 minutes, or until the donut is fully cooked. To determine cooking time for all the donuts, you can pull one from the first batch out at 3 minutes and cut it open to check. If it is not fully cooked, leave the others in a minute or two longer. Also, make sure the oil temperature stays between 350 to 375 degrees.

Once cooked, remove the donuts, gently shaking off any access oil, and then dropping into the cinnamon sugar to coat. Place the coated donuts onto the paper towel covered plate to catch any more oil. 

Continue this process until all the batter is used up. Makes around 40 donuts. 


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  1. Freshman? Oy, I am not looking forward to that!!

    These donuts - YES PLEASE!

  2. This is a brilliant recipe.

  3. Oh yum, love these little donuts! They look delicious!

  4. I have a high schooler for the first time this year too...makes me feel so old!! Ahhh!! Now these donuts are sure to help! I need about 2 dozen just to feel better!! ;)

    1. I know how you're feelin'... wish they didn't grow up so fast!

  5. You are right, the H.S. years do fly by! Also, I hate to tell you (I'm sure you've heard it already), but the older you get, the faster time goes by; it's crazy!
    Your donuts look very yummy! Perfect after-school or lunch treat!


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