We had a pro-d day here today and much like other pro-d days, we end up having a no school, no rules kinda day.  Sometimes that means getting out and about, and other times it means, sleeping in, hanging with friends, playing video games and eating treats.  Today we made these very tasty donut cake sandwiches which were much loved.




Red Velvet Cream Cheese Donut Sandwiches
(Adapted from Chef John's Red Velvet Cupcake Recipe, All Recipes)
Makes approx. 12 half cake donuts or six donut sandwiches 

This recipe is super-easy and comes out perfect everytime if you follow the recipe instructions exactly.  The trick is to add the eggs, one at a time, incorporating them well before adding the next. Usually we use this recipe for cupcakes, but they came out quite well in our cake donut pan, we just reduced the baking time from 20 minutes to approx 10-12 minutes.

Cake Mix

1 1/3 cups all-purpose flour
3 tablespoons cocoa power (unsweetened)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup softened butter (not melted)
1 cup white sugar
2 eggs
3/4 cup buttermilk
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

Preheat oven to 350 degrees F.  Butter, then flour a donut cake pan.  Whisk or sift dry ingredients until completely combined.  In a separate bowl, cream the butter and sugar, add eggs, one at a time making sure each egg is incorporated into the creamed butter before adding the next one. Add buttermilk, vinegar, vanilla and food coloring, mix until the colour is even.  Add in the dry ingredients until the batter is nice and smooth.  Pour batter into a squeeze bottle to pour into the donut pan (just makes it easier), filling them until half full.  Remember you're making sandwiches so you don't want the donuts to be too big.  Bake approximately 10-12 minutes. Let cool for 10 minutes before removing onto a cooling rack.


Cream Cheese Frosting
1/4 cup softened butter
1 - 4oz. package cream cheese (softened)
1 teaspoon vanilla extract
1 3/4 cup - 3 cups icing sugar

Mix butter, cream cheese and vanilla until completely incorporated and smooth.  Add icing sugar slowly to the butter mixture mixing faster as it incorporates.  We liked our frosting a little on the softer side so didn't add in as much icing sugar (so only about 1 - 2 cups).  Beat for a few minutes until super smooth.

Ice one donut and sprinkle with sprinkles to desired amount.  Top with another donut, pressing down slightly to make them stick together.  Finish icing the rest, Eat! Yum!