CAKE DOUGHNUTS

Vegetable oil
3-1/3 cups all-purpose flour*
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
3/4 cup milk
Chocolate Glaze or Light Brown Glaze (below)

Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 degrees; Beat 1-1/2 cups of the flour and the remaining ingredients except glaze in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour.
Turn half of the dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick. Cut with floured doughnut cutter. Repeat with remaining dough.
Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1-1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain. Spread doughnuts with Chocolate Glaze. Sprinkle with flaked coconut, chopped nuts or decors if desired.

2 dozen doughnuts.

* If using self-rising flour omit baking powder and salt.

Variation
Applesauce Doughnuts: Decrease sugar to 3/4 cup and add 1 cup applesauce. Omit cinnamon and milk. Increase nutmeg to 1/4 teaspoon and add 1/4 teaspoon ground cloves. Cover and refrigerate dough until stiff, about 1 hour. Continue as directed above. Spread doughnuts with Light Brown Glaze.

Chocolate Glaze
2-1/2 cups powdered sugar
1 ounce melted unsweetened chocolate (cool)
1/2 teaspoon vanilla
3 to 4 tablespoons milk

Mix powdered sugar, chocolate and vanilla. Beat in milk gradually until smooth and of desired consistency.

Light Brown Glaze
1/4 cup margarine or butter
2-1/2 cups powdered sugar
1 teaspoon vanilla
2 to 3 tablespoons milk

Heat margarine over low heat until delicate brown; remove from heat. Mix in powdered sugar. Beat in vanilla and milk until smooth and of desired consistency.