2 1/4 cups all-purpose flour
1/2 cup Hershey’s cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
3/4 cup granulated sugar
1 1/2 tablespoons butter — softened
1 egg
1/2 cup milk
1/4 cup powdered sugar
dash ground cinnamon
In medium bowl, stir together flour, cocoa, baking powder, baking soda, 1/4 teaspoon cinnamon, mace and salt. In large bowl, beat sugar and butter until creamy. Add egg; beat well. Add flour mixture alternately with milk, mixing until well blended; shape into ball.
On lightly floured surface, roll dough to 1/4-inch thickness. With floured 2 1/2-inch doughnut cutter, cut into rings. Reroll dough as necessary. Fry two or three doughnuts at a time in deep hot fat (375) about 30 seconds, turning once with slotted spoon. Drain on paper towels. Repeat.
Stir together powdered sugar and dash cinnamon; sprinkle over tops of warm doughnuts.