Preheat the oven to 350 degrees. If you are using a non-stick donut pan, spray the pan with your favorite non-stick cooking spray. If you are using a silicone donut pan, you may also need to spray that pan as well. 

Make the cake mix according to the directions on the box in a large bowl. 

Spoon the donut batter into a piping bag (or Ziploc bag), cut off the tip of the bag, and add the batter into the donut molds. You don’t want to overfill the mold. Just fill them approximately ½ full.  

Bake the donuts for a cooking time of 10 – 12 minutes or until your toothpick or cake tester comes out with just a few moist crumbs on it.  

When they are done, allow the donuts to rest in the pan for 10 minutes, then turn the pan upside down (if using a non-stick one) on a wire rack and allow them to finish cooling. 

While the donuts are cooling, you can prepare the rich chocolate glaze. 

In a medium-sized heavy-bottomed saucepan, add the chocolate chips and half of the heavy whipping cream. (Only add in a little bit of the cream at a time. You may find you won’t need to use all of it). Turn the burner on medium heat and let the chocolate begin to melt. 

Once you have melted chocolate, start dipping your donuts.

You can let the donuts sit for the chocolate to harden or you can eat them right away.