Chocolate Frosted Doughnuts

There's just something about a nip in the air that lights my fire...and I have to bake.  This time of year the urge hits hardest in the morning, especially weekend mornings when the house is quiet, the air is coolest, and baking smells seem to hang around just a little longer.
A couple of years ago I attempted doughnuts.  I wanted cake doughnuts, the kind with just a touch of spice in the batter, the kind that should only be eaten warm and need nothing more than a dusting of powdered sugar to be delectable.  I found a recipe and set about making them.  The result was less than stellar.  They were misshapen, overcooked and, understandably, went mostly untouched.
Some will say this recipe is cheating.  There is no spice because there is no batter.  This recipe is based on one attributed to Paula Deen, and it uses a can of biscuits instead of batter.
I saw that!  You turned up your nose!  I get it, but take it from a girl who spent the better part of a perfect Sunday morning trying to salvage a bowl of batter only to end up with a grease-soaked, paper-towel-covered plate filled with irregularly shaped blobs of overcooked dough...give yourself a break.  Crack open that can of biscuits..."it's time to make the doughnuts"!

What's In It:

Peanut Oil for frying
1 can (10-12 biscuits) store-bought biscuits (The simpler the better.  You don't need "flaky", and you should avoid those dotted with flecks of imitation butter...yuk)
4 oz. Baker's German Sweet chocolate
1/2 oz. unsweetened chocolate
1 stick unsalted butter (Never margarine, please)
3 c. confectioner's sugar
1 1/2 c. evaporated milk
1 1/2 tsp. vanilla extract (Never imitation, it matters)

How To Make It:
I recommend you use a Fry Daddy or another deep fryer.  
Following manufacturer's directions, fill fryer with oil and heat to 350 degrees. Separate biscuits and flatten slightly on cutting board dusted with all-purpose flour.  Cut hole in center using smallest biscuit cutter (usually about 1" circumference)
Drop doughnut into fryer and cook for 2 to 2 1/2 minutes before flipping to cook the same amount of time on the other side.  
Remove doughnut to paper towel covered plate.
Repeat with remaining biscuits.  (You may also fry the centers, if you like.  Decrease cooking time accordingly)
Melt chocolate and butter in double boiler or saucepan over very low heat.
Stir in sugar and evaporated milk, alternately.  Mix well.
Bring mixture to a boil over medium heat, stirring occasionally.
Lower heat and stir while cooking for eight minutes or until mixture thickens.
Stir in vanilla before removing from heat.
Dip doughnuts into chocolate mixture immediately. (I usually use my hands, but you may ring the doughnut on a fork for dipping, if you like.)
Doughnuts should sit for about 5 minutes before serving in order to allow time for the chocolate to set.