1 c. flour
1/2 c. cocoa powder
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. sugar
1/2 c. buttermilk
1/4 c. sour cream
1/4 c. vegetable oil
1 egg
1 t. vanilla

1 1/2 c. powdered sugar
1/4-1/2 c. milk
1 t. Vanilla

2 c. powdered sugar
1/4 c. melted butter
1/4-1/2 c. milk
1 t. vanilla
Food coloring

Preheat Oven to 325 Degrees F.

Combine dry ingredients for the doughnuts in medium bowl and whisk to combine. In a separate bowl, combine the wet ingredients and mix well to combine. Add dry ingredient into wet ingredients and mix until everything is incorporated – be careful not to over-mix.

Using a pastry bag, pipe the patter into a doughnut pan.

Bake for 15-20 minutes, or until a toothpick inserted in donut comes out clean and they spring back when lightly touched. Remove the doughnuts to a cooling rack.

While the doughnuts are baking, combine glaze ingredients in a bowl and beat to combine.  It should be pourable – not like a thick frosting – so you’ll need to add enough milk to reach this consistency.  Spoon glaze over the donuts – the doughnuts will absorb the glaze to keep them moist.   Allow to cool completely.

Once donuts have cooled, combine the frosting ingredients, minus the food coloring, and mix well.  Once again, you’ll want to add only enough milk to get the desired consistency – thicker than the glaze, but still thin enough to drizzle over the doughnuts. Divide the frosting into separate bowls and add food coloring.   Spoon over the doughnuts and decorate with sprinkles.