Tastes evolve. There used to be a time when I loved those little donuts with the powdered sugar on them. I even took it in the chin for them once.
As a youngster (around 4 or 5 years-old) I had a penchant for busting my chin open at the drop of a hat. The last time I did was the donut debacle of 1969. I was just tall enough to see over the counter and I often watched my mother cook while I rested my chin on the edge.
So, one day she came home with those little powdered donuts and I, being easily excitable in those days, began hopping up and down in a paroxysm of delight. The outcome was inevitable, my chin met the edge of the counter with great force. The groceries were dropped and I was rushed, for the fifth time, to the doctors office for stitches in my chin.
I don't care much for donuts these days, but I do like powdered sugar on cakes in lieu of frosting. Here's a nice little thing you can do to gussie up plain old 10X.
1/2 vanilla bean, split lengthwise
2 cups powdered sugar
Scrape seeds of vanilla bean into a bowl and stir in sugar until combined well.
Note: Vanilla sugar keeps in an airtight container at room temperature 1 month.