*  Exported from  MasterCook II  *
                          CAKE DOUGHNUTS (CROCKER)
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Snacks
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vegetable oil
    3 1/3  c             All-purpose flour*
    1      c             Sugar
      3/4  c             Milk
    2      tb            Shortening
    3      ts            Baking powder
      1/2  ts            Salt
      1/2  ts            Ground cinnamon
      1/4  ts            Ground nutmeg
    2                    Eggs
   Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375F Beat 1.5
 cups   of the flour and the remaining ingredients in 1.5-quart bowl on low
 speed,   scraping bowl constantly, 30 seconds. Beat on medium speed,
 scraping bowl   occasionally, 2 minutes. Stir in remaining flour.
 Turn the dough onto generously floured cloth-covered board; roll around
 lightly to coat with flour. Gently roll 3/8 inch thick Cut with floured
 doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn
 doughnuts as they rise to surface. Fry until golden brown, 1 to 1.5
 minutes   on each side. Remove carefully from oil (do not prick surfaces);
 drain.   Serve plain or shake one at a time in a bag with powdered sugar.
 2 dozen   doughnuts;150 calories per doughnut.      *If using self rising
 flour; omit babng powder and salt.      Buttermilk Doughnuts: Do not use
 self rising flour. Substitute buttermilk   for the milk. Decrease baking
 powder to 2 ts and beat in 1 ts baking soda.      NOTE: Hot fat cools
 somewhat when foods are dropped into it. While foods   are frying,
 temperature of fat should be 370F to 380F. If fat is too hot,   foods
 brown before they are cooked through; if too cool, foods become
 grease-soaked. A deep-fat thermometer is a good investment; checking it
 helps maintain a constant temperature. Do not use a candy thermometer for
  deep-fat fiying as it does not register high enough.      Source: Betty
 Crocker’s Cookbook, 6th Edition
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