Sad Cake Recipes
SAD CAKE
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
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
OLD FASHIONED 'SAD' CAKE
Provided by Crystal
Number Of Ingredients 5
Steps:
- Mix all the ingredients and put in a 13x9" buttered pan (or spray it with nonstick cooking spray). Bake at 350 degrees for 30 minutes. It will rise will baking, then fall.
SAD CAKE
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
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
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
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
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
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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