Okay, Gotta Try It.

For years I've heard rumors of Pork Rind Cake, and reports that it actually tastes quite good, like a spice cake or carrot cake. I happen to have a bunch of extra pork rinds in the house, left over from the Meet & Greet, so I think it's time to give it a try. Probably alter the canonical recipe some, though. Among other things, it calls for heavy cream soured with vinegar; I see no reason not to use sour cream.

I will report back here, and fill you in on A) my version, and B) if it's any good.

If it *is* any good, I may try using pork rind crumbs to bake cookies. I mean, why not? Cocoa-Peanut Porkies are awesome, so why not other pork rind cookies?

Share this

" One thing to watch out for

" One thing to watch out for with sour cream is that some brands can have a few carbs. They come from starches or gums added as stabilizers"

Mt answer to that? Daisy brand sour cream. Ingredient list reads "Grade A cultured cream" and that's IT, the way sour cream should be. Only brand I'll eat. Looking forward to seeing how the recipe came out.

Carbs in sour cream

One thing to watch out for with sour cream is that some brands can have a few carbs. They come from starches or gums added as stabilizers.

I've seen some heavy cream like that too.

Read those nutritional labels!

Yay! Dana's gonna take the

Yay! Dana's gonna take the hit for us :)

I have lately been wanting a carrot-type cake for some reason, (birthday coming up in a couple months) but without the carrots, or maybe without so many of them, so I'll be eagerly awaiting your report!