These semi-homemade cake donuts remind me of light, buttery, French madelines. And they’re dangerously poppable.
In the quick and easy spirit of all things semi-homemade, I’ll glaze over this recipe and keep this post short and sweet. Pun definitely intended.
1 Box of butter cake mix + ingredients listed on package (mine called for 1/2 c. water, 3 eggs, and 7 T butter)
1⁄3 c chopped macadamia nuts
1 c white chocolate chips
1½ c powdered sugar
¾ cup cream
Preheat the oven to 350°F Make the cake batter, as directed, stir in chopped nuts. Spray your donut pan with non-stick spray. Pipe the batter into your pan, and bake for 10 minutes. While baking, heat the cream either in a double boiler or in the microwave for approx. 45 seconds, stir in the white chocolate until smooth. Add powdered sugar until the glaze is pour-able, but thick. Once your donuts cool, dip the top half in the glaze, and let drip on a wire cooling rack set on wax paper. Let glaze set, 1 hour.
If you are feeling slightly more adventurous, sprinkle some toasted coconut atop the glaze, while it is still wet. Serve the mini donuts with an espresso sized sip of coffee, Peter Callahan style.
Thanks for reading,