Chocolate Dippity Donuts (Paula Deen)

• oil, for frying
• 1 (16 1/3 ounce) can biscuits
• For the sauce
• 1 (4 ounce) bar sweet chocolate (recommended ( Baker's German's)
• 1/2 ounce unsweetened chocolate
• 1/2 cup butter
• 3 cups powdered sugar
• 1 1/2 cups evaporated milk
• 1 1/4 teaspoons vanilla extract
• Optional Toppings
• chocolate chips (optional)
• chocolate sprinkles (optional)
• toasted coconut (optional)
• colored candy (optional)
• chopped pecans (optional)
• store-bought glaze (optional)

1. Preheat oil in a deep-fryer to about 360 to 375 degrees F.
2. Remove biscuits from the can. Poke a hole in each one with your thumb. Form them into doughnuts. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip often.
3. For the sauce:
4. Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla, remove the pan from the heat.
5. Dip cooked doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Add topping/toppings of your choice.
6. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

oil, biscuits, sweet chocolate, chocolate, butter, powdered sugar, milk, vanilla, toppings, chocolate chips, chocolate sprinkles, coconut, colored candy, pecans, storebought glaze

Taken from www.food.com/recipe/chocolate-dippity-donuts-paula-deen-285821 (may not work)