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1 box of chocolate cake mix, any brand
15 can of pumpkin
Large Ziploc-like baggie
Kitchen scissors
Donut Non-Stick Pan
Halloween Eyeballs
Glaze
3 C. powdered sugar
2 tbs. butter, melted
5-6 tbs milk
Directions
1. Preheat the oven to 350 degrees and spray a 6 count donut pan with non-stick cooking spray.
2. Combine the chocolate cake mix and the canned pumpkin, mixing well.
3. Scoop the donut batter into the large baggie and seal shut. Snip 1 corner of the baggie with the kitchen scissors.
4. Gently squeeze the mixture into the donut wells.
5. Bake for 14-16 minutes.
6. Remove from the oven and let cool.
7. Pour the powdered sugar into a medium size bowl, add in the 2 tablespoons of melted butter. Slowly add in the 5-6 tablespoons of milk 2 at a time until the glaze has reached and semi-thick (you don’t it too runny), consistency.
8. Dip the tops of the donuts into the glaze one at a time and then set aside. Repeat with all the donuts.
9. Once the donuts are all dipped, add 1 fake eye ball to each.
10. Store covered up for several days.
*Makes approximately 18 donuts.
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