Title: Cake donuts
 Categories: Pastry, Breads, Muffins & r
      Yield: 1 Servings
 
      5 lb All purpose FLOUR
  3 1/2 oz BAKING POWDER
  3 1/4 oz POWDERED MILK
    2/3 oz SALT
    1/4 oz NUTMEG
      7 oz SHORTENING
  1 1/2 lb SUGAR
     12    EGGS
  3 3/4 c  WATER
      1 tb VANILLA
 
  1) CREAM SHORTENING AND SUGAR UNTIL FLUFFY          2)ADD EGGS  BEAT
  AT MED UNTILL FLUFFY                               3)AD WATER AND
  VANILLA 4) ADD THE DRY INGREDIENTS , ALTERNATING W/ THE REMAINING
  LIQUIDS, ABOUT 1/3 AT A TIME       DONOT OVERMIX    LET THE DOUGH
  REST 10 MIN 5) ROLL DOUGH 3/8 INCH THICK ON WELL FLOURED TABLE
  :        USE A DONUT CUTTER TO CUT THEM OUT  FRY THEM 1 MIN ON EACH
  SIDE * NOTE * THIS DOUGH WILL SEEM LOOSE BUT ITS FINE AND THE DONUTS
  WILL SINK TO START WITH IN THE 350 DREGREE GREASE