Food Storage Orange Cake Recipe

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FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Alright, so this recipe does include a cake mix but it still has food storage in it and it’s only because I haven’t shown you yet how to make your own mixes, yet! (hint, hint…more to come but I’m hoping for something really cool, so you’ll just have to wait a little longer).  You may remember me telling you that I was going to have people submit recipes that they would like me to convert to food storage-well that day has come!  (If you have a recipe you’d like me to look at, email it to everydayfoodstorage (at) gmail (dot) com.)  Pam emailed me with a recipe for Orange Cake and I’ve taken it and converted it to a food storage recipe.  It’s actually a very good cake (the frosting is VERY GOOD!).

[tasty-recipe id=”18345″]

CRYSTAL’S NOTES:

So you may be wondering why I used the powdered egg whites instead of powdered eggs.  Well you could use powdered eggs but usually with a white cake you use egg whites to keep the color white and since I have powdered egg whites-it’s a perfect way to us them.  I also doubled the amount of powdered egg whites I would normally use because, I’ve noticed when making cakes that they tend to crumble unless you use measurements for say a “Large” powdered egg.  As for the bean puree, you all knew that was coming right?  Well as usual it made the cake very moist and VERY filling.  Had to have the hubbie come and finish my piece of cake.  If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil.

Unfortunately, I did think of trying Spiff-E-Whip but only after I had already mixed in the Cool Whip…so content for another post!

Help Spread the Word!

I love it when you share my tips and recipes for food storage!  Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it!  And make sure you link either the word “food storage” or “Everyday Food Storage” back to me.  Thanks-it makes all the hard work worth it!


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5 Comments

  1. Oh looks good! I will have to try it.

  2. Mandarin oranges and pineapple are available in different size cans.  Did you use the small sizes?

    1. small for mandarin oranges and regular (16 oz?) for pinapple

  3. Do you use canned beans or keep soaked beans on hand?

  4. Yummm!  This sounds so yummy!  Gotta make me some white bean puree!

Comments are closed.