Cinnamon Spice Pork Rind Cake

Thanks to: Podkayne Fries

From: (Podkayne Fries)
Subject:      Pork Rind Cake Recipe
Date:         Fri, 31 Aug 2001 01:10:26 GMT
Organization: Usenet Thuggess # 2
Message-ID:   <>

Who was on the Atkins diet?  I forget. Arthur, maybe?  Anyway, this
recipe made me laff.  I stole this from another newsgroup Just For You

CINNAMON SPICE PORK RIND CAKE , aka "possibly the most treyfe cake
recipe on the planet, no shit"

This came from (name deleted to protect the guilty),
and is apparently quite popular with those who are following a strict
low-carb diet.  Now, why in God's name something made w/fried pork 
rinds and soured whipping cream would supposedly be better for you 
than plain old flour/sugar/butter is beyond me, but there you have it...

Anyway, here's the pork rind cake, recipe stolen off the internet
(please don't sue me).  And the listing of 1/2 (one half) cup cinnamon
has been verified as correct.  (Somewhere I have the idea that this
might be a Suzanne Somers recipe...?)

Here goes:

7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to 
adjust to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks

*** One 80 gram bag of pork rinds yields exactly one cup of pork rind

Using a blender or food processor, grind pork rinds into a fine flour 
or brown sugar-like substance by placing one pork rind at a time in
blender or food processor and grinding it.

To sour the cream, add 2 tablespoons vinegar to the heavy whipping
cream. To scald cream, bring to a slow boil and remove from heat

Direction: Preheat oven to 350 Degrees Farenheit. Lightly grease one 
16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8
square cake pans. Set aside. In a large bowl, add pork rind flour,
sweetener, cinammon, nutmeg cinammon extract, baking powder, and baking
soda. Mix until thouroughly blended. Add scaled, soured cream and
boiling water. Beat on low speed with an electric mixer, or with a hand
whisk, until well blended. 
Add egg yolks and beat until smooth.

Beat egg whites with an electric mixer on low speed, or with a hand
whisk, until egg whites are thick and frothy. Increase electric mixer 
to high speed and continue beating egg whites until stiff, white peaks
form. Be careful not to overbeat the egg whites, as they will lose begin
to lose their volume. Gently fold in 1/4 of the egg whites into the
cinammon batter.

Fold in the remaining egg whites, working quickly yet gently to preserve
the volume of the egg whites.... Bake for 30-36 min.

I just tried my first piece of this cake and can tell you guys it 
tastes like carrot cake. I used the creamcheese frosting
.8oz.creamcheese,1/4 cup butter, 1tbsp vanilla, and splenda, I probably
used 1/2 cup of splenda or so...don't really know for sure......I can't
believe this cake is made from pork rinds, you have got to try this.

And then: the carb count for the  recipe itself is 111.671 carbs with
30.003 grams of fiber, for a net carb  count of 81.668.

And then: Around 4.5 grams per serving, supposing 9 squares each from
two 8x8 pans.

Regards, Podkayne Fries

"Newgroup invasion is the Internet's closest known 
equivalent to cow tipping." - Bryan Lambert

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