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Using electric beaters, beat for 6 minutes until pale and creamy. Spread evenly into the cake pan. Cook for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 minutes before turning onto a wire rack to cool. This Sand Cake can be made in bulk batches.
A Sand Cake is a very old-fashioned cake like a cross between a light sponge and a heavy butter cake. It makes for a wonderful birthday cake and can be made in large batches. It freezes really really well and is great iced, buttered – or just plain on its own!
Baked in a 10×15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it’s worth it! It tastes so good! Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan. Sift together the flour and baking powder; set aside.
Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
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