North Carolina Sand Cake Recipes

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SAND CAKE



Sand Cake image

Heard of dirt cake? Well, this is its vanilla counterpart. It's fun to serve it in a child's plastic bucket and shovel.

Provided by kwilliams6105

Categories     Desserts

Time 15m

Yield 16

Number Of Ingredients 8

1 (20 ounce) package vanilla wafer cookies
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 teaspoon vanilla extract
3 cups milk
2 (3.9 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Pulse vanilla wafer cookies in a food processor in batches until finely ground.
  • Combine cream cheese, confectioners' sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat until smooth. Add milk and vanilla pudding mix; beat on low speed until smooth. Fold in whipped topping with a spatula.
  • Layer wafer cookie crumbs and pudding mixture in a large bowl.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 53.2 g, Cholesterol 26.7 mg, Fat 20.9 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 11.8 g, Sodium 393.6 mg, Sugar 25.1 g

NORTH CAROLINA SAND CAKE



North Carolina Sand Cake image

North Carolina home of the Tar Heels and Wolf pack.... I am proud of my home state! I am also a "BIG" Carolina fan....go Tar Heels! This recipe is from my church cook book....friend, Pedie submitted it. I thought it was worth sharing with each of you. This is an easy cake to make and for any occasion. Yummy! *Google pic*

Provided by Sandy Griffith

Categories     Cakes

Time 45m

Number Of Ingredients 6

1 duncan hines yellow cake mix
2 (6-oz.) packages butterscotch morsels
2 cups pecans, chopped
1 stick of margarine
1 box of powder sugar
2-3 tablesppons milk

Steps:

  • 1. Preheat oven to 350.
  • 2. Mix cake according to box directions.
  • 3. Add 1 package of morsels and pecans to batter.
  • 4. Bake in greased and floured 13x9x2 inch baking pan for 35-40 minutes.
  • 5. Test for doneness.
  • 6. Frosting: Melt margarine & 1 pkg morsels. Add sugar & 1 cup nuts. Add milk, if needed, so icing will drizzle over cake easier.

SAND CAKE



Sand Cake image

Sand cakes are typical fare at German Kaffeeklatsch (coffee with some friends at about 4 p.m.). I post this in answer to a request for Sand Cake. This is different from the classical one (a pound cake), where you cream the butter with sugar and eggs, then add flour. This should be more like a firm sponge cake, where you beat eggs with sugar first, then fold in flour and MELTED butter! -It is from one of my favourite cookbooks "Schwarzer, Horst et al.: Das ist Kochen, Germany, 1981". I haven't tried it yet, so if you do, let me know. :)

Provided by Inge 1505

Categories     Breads

Time 1h30m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 13

5 eggs
1 cup superfine sugar, plus
2 tablespoons superfine sugar (250 grams)
1 pinch salt
1 teaspoon lemon zest
1 cup all-purpose flour, plus
1 tablespoon all-purpose flour (150 grams)
1 cup cornstarch, plus
1 tablespoon cornstarch (150 grams)
1/2 cup unsalted butter, plus
3 tablespoons unsalted butter, melted (170 grams)
1 tablespoon butter, melted
1 tablespoon flour

Steps:

  • NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
  • Preheat oven to 375 F (190 C).
  • Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
  • Melt butter without browning. You will need it to be liquid, put barely warm.
  • Mix flour and cornstarch.
  • Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
  • Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
  • Sift flour/cornstarch over egg mixture.
  • Pour barely warm butter over eggs/flour.
  • With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
  • Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
  • Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
  • Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
  • NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).

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