|Serving Size: 1 Donut||Servings Per Recipe: 12|
|Amount Per Serving|
|Calories||160||Calories from fat||-|
|Total Fat||5g||Saturated Fat||1.5g|
|Total Carbs||26g||Dietary Fiber||0g|
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.
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.