Add the oil, vanilla & baking powder to the cake mix, slowly add the water while mixing and stop once you have reached the consistency of a thick dough rather than a cake batter, you may not need all the water.
Beat with a spoon or machine paddle for 3-4 minutes or until smooth and it has no lumps.
Heat the oil to 185c in a suitable pan or use a deep fat fryer.
To make traditional doughnuts with the holes you will need a hopper, if you do not have one of these you can put the mixture into a large piping bag and cut a wide hole of the nozzle and pipe 1” blobs carefully into the oil or spoon the mixture in to create round-ish doughnuts.
Cook for a few minutes turning regularly to get an even colour.
Carefully remove from the oil and drop into a bowl of the cinnamon sugar and coat well.
