American-style sponge cake decorated with icing sugar, lemon juice and grated chocolate.
For the doughnuts
2 x 500g bags Vanilla Cake Mix
250ml Sour Cream
100g Unsalted Butter
1 tsp Vanilla Extract
For the topping
375g Icing Sugar
1 tsp Lemon Juice
2 tsp Water
Dash of Pink Food Colouring
50g Dark Chocolate, grated
Extra Butter and Flour, to prepare the cake tin
Pre-heat the oven to 160°C/Fan 140°C/Gas Mark 3.
Grease a 25cm round cake tin with a little butter before sprinkling with flour.
Place a 6cm round cake tin in the centre to create the doughnut hole. Alternatively, you can use a clean, empty food tin.
Whisk together the cake mix, sour cream, milk, butter, vanilla extract and eggs until a smooth batter has formed.
Transfer to the prepared cake tin and bake in the oven for 80-90 minutes, or until a skewer inserted into the sponge comes out clean.
Leave the cake to cool in its tin.
When the cake is completely cold, whisk together the icing sugar, lemon juice, water and food colouring, adding a dash more water if the icing seems too thick.
Remove the cake from the tin and spoon the icing over the top.
Sprinkle the grated chocolate over the top and serve.