Sad Cake Recipes

MELBA'S SAD CAKE

Melba's Sad Cake image

This is my Mom's recipe and it's the best version of sad cake I've ever tasted. People just love it and there's never any left. This cake is very moist and rich.

Provided by Donna Graffagnino

Categories Cakes

Time 50m

Number Of Ingredients 7

Ingredients

2 c Pioneer biscuit mix or Bisquick
1 box (1 lb) light brown sugar
4 eggs
1/4 c vegetable oil
1 c chopped pecans
1 bag(s) (6 oz) semi-sweet chocolate chips
1 tsp vanilla or almond extract

Steps:

1. Preheat 350* F Grease 9 x 13 x 2 inch pan with oil or Crisco.
2. In medium bowl add biscuit mix and brown sugar, blend out lumps. Add eggs, one at a time, mixing after each, add oil and mix. Stir in extract and pecans. Pour batter into the greased pan.
3. Sprinkle the chocolate chips over the top. Bake for 30-35 minutes or until toothpick comes out clean. Cut into squares. Serve while still warm with vanilla ice cream.
4. NOTES: Sides will be slightly browner than top. Cake will rise beautifully then fall making it look sad. It's supposed to do that.

SAD CAKE

Sad Cake image

Sad is such a misnomer for the name. The simple-to-make cake-it takes only 10 minutes to mix up-is sweet, chewy and yummy! -Lori Hanley, Hartsville, South Carolina

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 7

Ingredients

2-1/4 cups packed brown sugar
2 cups biscuit/baking mix
4 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened shredded coconut

Steps:

Preheat oven to 350°. In a large bowl, mix brown sugar and baking mix. In another bowl, whisk eggs, oil and vanilla until blended. Add to sugar mixture; stir just until moistened. Fold in pecans and coconut., Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until browned and a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack.

Nutrition Facts :

SAD CAKE

Sad Cake image

This cake is called sad cake because the cake looks sad. It actually "falls" during baking and is a flat cake. It may be sad looking, but it is moist, chewy and sweet. It does not need a frosting.

Provided by Sandra E.

Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake

Yield 24

Number Of Ingredients 7

Ingredients

2 cups biscuit baking mix
2 ¼ cups packed brown sugar
4 eggs
½ cup vegetable oil
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Mix thoroughly together the biscuit mix, brown sugar, eggs, flaked coconut, chopped pecans, and vanilla. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool before cutting.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 28.7 g, Cholesterol 31 mg, Fat 11.1 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.4 g, Sodium 152.2 mg, Sugar 21.6 g

SAD CAKE

Sad Cake image

This is allegedly a Texas recipe. One of DH's friend brought it to a party that we had. It is called a Sad Cake because it falls on purpose, the taste is not Sad.

Provided by mandabears

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces light brown sugar
4 eggs
2 cups Bisquick
1 1/2 teaspoons vanilla extract
1 cup pecan pieces
7 ounces flaked coconut (optional)

Steps:

Preheat oven to 350 degrees.
Spray a 13x9 pan lightly with cooking spray.
Cream sugar and eggs together.
Mix in Bisquick until well mixed.
Add pecans, vanilla, (and coconut).
Pour into pan.
Bake at 350 degrees for 30 minutes.
Note: the cake is supposed to look strange.
It rise high in the oven and then caves in in the middle.
Serve warm with whipped cream or ice cream or plain.

Nutrition Facts : Calories 475.3, Fat 16.9, SaturatedFat 2.8, Cholesterol 106.3, Sodium 440, Carbohydrate 76.4, Fiber 1.9, Sugar 58.9, Protein 6.8

HAPPILY SAD CAKE

Happily Sad Cake image

This recipe is courtesy of our sweet friend Julie, whose cousin gave it this name because the cake does not actually rise. The final product comes out flat and dense, so it is kind of a sad-looking cake, but once you taste how chewy and delicious it is, brownies will take a back-row seat to this low riser.

Yield makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

Vegetable shortening, such as Crisco
All-purpose flour
2 cups Bisquick biscuit mix
1 pound packed dark brown sugar
3 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
3/4 cup chopped pecans or walnuts
Pecan praline ice cream, for serving

Steps:

Preheat the oven to 350°F. Grease and flour a 9 x 13-inch baking dish. Set aside.
In a large bowl, combine the Bisquick, brown sugar, eggs, vanilla, and salt. Add the pecans and stir well. Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 30 minutes. Cut into squares and serve it with pecan praline ice cream!
Store leftovers in an airtight container in the refrigerator for up to five days.

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