Combine first 3 ingredients in large bowl. Mix eggs, sour cream, sugar and vanilla in separate bowl until blended. Add to baking mix mixture; stir just until blended.
Place dough on lightly floured surface. Coarsely chop 2 oz. chocolate; knead into dough just until blended. Shape into ball; flatten slightly. Wrap tightly in plastic wrap. Refrigerate 3 hours.
Roll out dough on lightly floured surface to 1/2-inch thickness. Cut into 16 each doughnuts and holes, using floured 2-1/2-inch round cutter for the donuts and 3/4-inch round cutter for the donut holes.
Heat oil in heavy 3-qt. saucepan or deep fryer on medium heat to 375°F. Carefully add donuts and donut holes, a few at a time, to hot oil; cook 1 to 2 min. or until golden brown. Remove from oil; drain on paper towels. Cool slightly.
Meanwhile, break remaining chocolate into small pieces; place in microwaveable bowl. Add COOL WHIP; stir. Microwave on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
Dip tops of warm donuts, 1 at a time, in melted chocolate mixture. Let stand, chocolate-side up, until chocolate is firm.
Sprinkle freshly dipped doughnuts with toasted BAKER'S ANGEL FLAKE Coconut or chopped PLANTERS Peanuts.
Serve with a cold glass of fat-free milk and sliced fresh fruit to balance out this morning treat.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.