Friday, November 4, 2011

Shelf Stable Cake


I have added a new member to our food storage family. I love sour cream powder! The wonderful thing about sour cream is it has a variety of things it can do for food. It can be an easy topping for burritos, potatoes, or soups. It can make a quick dip or thicken sauces.

It also plays an important roll in baking. It softens and tenderizes breads, cakes, rolls, etc. This as become an indespensible part of my kitchen. Along with powdered eggs, you can create a variety of foods that are complety shelf stable.

This recipe is one I adapted to make all the ingredients complety shelf stable. It is delicious and tastes like all of the ingredients were fresh! If you are looking for a place to buy sour cream powder, it is on sale this month here.

Cinnamon and Sugar Cake

2 cups flour
1 cup sour cream powder
1 cup sugar
2 T. egg powder
1 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 cup oil
1/2 cup water + 4 T. water
1 tsp. vanilla
Topping
1/4 cup sugar and 1/2 cinnamon, combined
Chocolate chips
Combine flour, sour cream powder, sugar, egg powder, cinnamon, baking powder, and baking soda. Add oil, water, and vanilla. Mix until well combined. Pour half of the mixture in a greased 9X13 pan. Sprinkle half of the topping on the batter and sprinkle with chocolate chips.

Pour the remaining batter into the pan and add remaining topping and once again sprinkle with chocolate chips. Bake at 350 degrees for 30 minutes. {You can always use more or less of the topping depending on how sweet your family likes their food.} Enjoy!

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