Ingredients

• 1 box Better Batter Gluten Free Cake Mix
• 1 egg
• 1/4 cup cooking oil of your choice (I used vegetable oil)
• 1 c water
• nonstick cooking spray

For the donut glaze:

• 1 c Better Batter Corn-Free Powdered Sugar
• 3-4 Tbl heavy cream
• Decorating possibilities: 1/4 c melted chocolate, sprinkles or jimmies

Other items you will need:

• donut maker or donut baking pan
• plastic bag for piping donut batter

Instructions

Preheat and prepare the pan. Preheat the oven to 350 if you are using a donut baking pan or preheat the donut maker according to the manufacturer's instructions. Spray the pan with nonstick cooking spray, set aside. Make the batter. In a large mixing bowl, combine the dry cake mix flavor of your choice, egg, oil, and water. Whisk until all ingredients are incorporated, but do not overbeat. Spoon the batter into a gallon-sized zip top bag. Snip off a small corner of the bag and carefully pipe batter into the wells of the pan, about half full. If you fill too much they don't really look as much like donuts. Bake. In the oven, bake the donuts 15-16 minutes or until slightly puffed and the donut cake springs back when lightly pressed. If using a donut maker, follow the instructions provided by the manufacturer, about 3 minutes. Gently remove the donuts with a fork and allow them to cool on a wire rack. Make the glaze. In a small bowl, whisk together the powdered sugar and heavy cream until you reach a thinner consistency. If the glaze is too thick it will be hard to dip or even tear the donuts when you dunk them. Dip the donut halfway into the glaze then turn the donut sideways to allow excess glaze to run off. Sprinkle with jimmies, add chocolate swirls or decorations on top, or leave with a plain white glaze. Or add some of the melted chocolate to the white glaze to make a chocolately glaze. The glaze firms up in about an hour. Makes up to 4 dozen mini donuts.