Baked Chocolate Whiskey Donuts

Ingredients

Donuts

• 1½ cups all-purpose flour
• ½ cup cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons reduced-calorie stick margarine, softened
• ¼ cup sugar
• 2 teaspoons Sweet’N Low 8oz. Box or 10 packets of Sweet’N Low
• 2 large eggs
• ¾ cup non-fat milk
• ¼ cup whiskey

Chocolate Glaze

• ¾ cup cocoa powder
• 1¼ cups non-fat milk
• 4 teaspoons Sweet’N Low 8oz. Box or 20 packets of Sweet’N Low
• 1 teaspoon vanilla
• ½ cup toasted sliced almonds (optional)

Preparation

Donuts

Preheat oven to 350℉. Spray 2 donut pans with cooking spray.

In a large bowl whisk to combine flour, cocoa powder, baking powder, and salt.

In a large bowl or a stand mixer with the paddle beat margarine with sugar and Sweet’N LowⓇ until light and fluffy. Beat in eggs 1 at a time. Add flour mixture in 2 parts alternating with milk and whiskey. Beat just until combined.

Add batter to each donut mold so it fills them halfway. Bake until a toothpick inserted comes out clean, about 15 minutes. Let cool in pan for 5 minutes, then transfer to a rack to cool completely.

Chocolate Glaze

In a medium saucepan whisk to combine cocoa powder, milk, and Sweet’N Low. Bring to a simmer over medium heat, then reduce heat to medium-low and cook, whisking frequently, for 5 minutes or until thickened. Take off heat and stir in vanilla.

Dip tops of donuts in chocolate glaze and place on a rack to allow glaze to set. Sprinkle with almonds, if desired.