I couldn't find the right size cake mix (they must have shrunk 'em!), so I used a 15.25oz one and reduced the recipe to 3 eggs and used 1 cup of buttermilk in place of the water. I kept the flour amount the same and the consistency was perfect. I found them to be wonderfully, sweet, buttery and not too dense. They reminded me of buttermilk drop doughnuts from McKenzie's bakery in New Orleans. Making sure the oil is the right temperature is crucial to get the wonderfully golden, crispy exterior and a moist, tender middle.
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I couldn't find the right size cake mix (they must have shrunk 'em!), so I used a 15.25oz one...