Very Sad Cake
Sad cake, a chewy, gooey Bisquick cake of brown sugar, pecans and coconut that rises tall then sinks in the middle, exactly as it should. Dense and toffee-rich, it is irresistible warm with ice cream.
YIELD
16 servingsPREP
15 minCOOK
45 minREADY
1½ hrsDo not let the name, or the sunken middle, fool you. This is a wonderfully chewy, gooey cake that is beloved for a reason. It earns the sad label because it rises up tall in the oven, then deflates and caves in the center as it cools. That is exactly what is supposed to happen, so do not be alarmed.
The result is dense and almost candy-like, thanks to a full pound of brown sugar, which lends a deep toffee, caramel flavor and that fudgy, chewy texture.
Biscuit baking mix makes it nearly effortless. There is no creaming and no sifting, just stir everything together. Chopped pecans and flaked coconut run all through it for crunch and chew.
Baked low and slow, then cooled, it is at its absolute best served warm with a scoop of ice cream or a dollop of whipped cream melting into that gooey center.
Kitchen Tips
- Do not panic when it sinks. The caved-in center is the cake’s signature, giving you that dense, gooey middle.
- Stir just until everything is combined. This is a quick, no-fuss batter, not a fussy creamed cake.
- Cool it before cutting if you want neat squares, or serve it warm and gooey by the spoonful with ice cream.
Variations
- Use walnuts in place of pecans, or leave the nuts out.
- Add a cup of chocolate or butterscotch chips to the batter.
- Toast the coconut first for a deeper, nuttier flavor.
Ingredients
Directions
Mix sugar with eggs. Stir in vegetable oil, then biscuit mix a little at a time, until all ingredients are well mixed. Add vanilla, pecans and coconut.
Bake in ungreased 9 x 13-inch pan at 325 degres F for 45 minutes. Let cool.
NOTE:
Do not be alarmed if cake looks strange. It is called Sad Cake because it raises fairly high, then caves in in the middle. Can be served warm with whipped cream or ice cream.
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