Moist baked chocolate donuts with strawberry ice cream filling.
Preheat oven to 350F degrees. Spray 2 doughnut pans with 6 doughnuts each with non-stick spray.
In a bowl whisk together the flour, cocoa, baking soda, and salt
In a separate bowl mix together melted butter and sugars. Add egg, vanilla, buttermilk, and beet puree until smooth.
Mix in dry ingredients until batter is smooth. Do not over mix.
Pour batter into a pastry bag or use a resealable plastic bag with the corner clipped. Pipe the batter into the prepared pans.
Bake for 10 minutes or until the cake springs back when lightly touched.
Allow to cool for 3-5 minutes in pan then invert pan over a cooling rack to remove doughnuts. Allow to cool for 7-10 minutes before glazing.
Mix all of the glaze ingredients in small bowl. Add milk until glaze is a smooth consistency.
Gently spoon over cooled doughnuts and sprinkles.