Very Sad Cake
Very Sad Cake recipe
Yield
16 servingsPrep
15 minCook
45 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brown sugar, light
|
|
| 4 | large |
eggs
well-beaten |
|
| ½ | cup |
vegetable oil
|
|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
| 7 | ounces |
coconut
flaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brown sugar, light
|
|
| 4 | large |
eggs
well-beaten |
|
| 118 | ml |
vegetable oil
|
|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
| 202.3 | ml/g |
coconut
flaked |
|
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.
