Abstract: A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a chemical leavening system and other ingredients is admixed with an amount of water which will allow proper mixing of the ingredients and the ability of the stiff batter to withstand shaping, freezing, shipping and storage. The frozen donut is reconstituted without thawing and proofing by immersing the product in cooking oil for about 100 seconds at 350.degree. F. Flavoring can be added to the donut, and the finished product may be dusted or topped with other materials conventionally used in the preparation of cake donuts by other techniques. The selection of the cross-sectional diameter of the frozen donuts is an important factor in the process of the present invention to ensure proper exterior texture and color and proper interior doneness.