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Sad Cake

Read Reviews (25)

"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." — Sandra E.

Ingredients Edit and Save

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Original recipe makes 1 9x13 inch cake Change Servings

2 cups biscuit baking mix
2 1/4 cups packed brown sugar
4 eggs
1/2 cup vegetable oil

1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

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Directions

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.

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Reviews More Reviews

Most Helpful Positive Review

Aug 30, 2003

I have been making this recipe for years-it is great. I sometimes add choc. chips, butterscotch chips and have even added M & M's for the kids. We love it.

—Anna

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Most Helpful Critical Review

Jun 09, 2009

I have made this cake with a slight variation in the amounts of the ingredients for several years. You have to cook it by the recipe or until it gets light brown and starts to "crust" on the edges. You can't put a toothpick in the middle and expect it to be clean. This cake continues to set as it cools.

—Tim

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27 Ratings

Apr 25, 2003

This is a pretty darn good dessert. I guess I would call it more of a recipe for bars than a cake, but it's really tasty.

—JULIEKID

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Aug 30, 2003

This is a great cake! My kids loved it, and my Grandma, who doesn't usually eat dessert had 3 pieces.

—KWARD

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Apr 25, 2003

i have been looking for this recipe for a long time. we used to eat this cake when i was in high school. i made one for my family, it was gone the same evening.thanks for sharing it !

—BAKERSGIRL79403

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Dec 11, 2009

I have made this twice now. It is a real winner, easy, quick, and everyone loved it. I cut it into bars like brownies. OK, something has gone awry. Since first making this with great success, the last 2 times, it has been a total flop. It did not rise, much less fall, and it was dry and tasteless. I can account for part of the problem, since I did not use chocolate chips that I normally put in, but am wondering if the baking mix could be outdated? I am going to try one more time using a fresh box of baking mix and adding the chocolate chips as I hate to abandon a recipe that I previously used with such success.

—REDIRG

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Aug 30, 2003

Baked this today for a small group and got lots of good comments about it. I added 1/2 cup Butterscotch Chips to kick it up a little. Very, moist, gooey and chewy dessert...easy and quick to make.

—TNPLUMBER

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Feb 24, 2006

This is a very good recipe..but my cake wasn't 'sad' it did not fall. In fact it was fluffy and very much like a cake not a flat chewy cookie like I thought. I followed the recipe to a "T" so I don't know what happened?? but I still enjoyed it!!

—emmy

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Nutrition

Calories
218 kcal
11%

Carbohydrates
28.7 g
9%

Cholesterol
35 mg
12%

Fat
11.1 g
17%

Fiber
0.9 g
4%

Protein
2.3 g
5%

Sodium
152 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sad Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 218
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 2.4g 12 %
Cholesterol 35mg 12 %
Sodium 152mg 6 %
Potassium 81mg 2 %
Total Carbohydrates 28.7g 9 %
Dietary Fiber 0.9g 4 %
Protein 2.3g 5 %
Sugars 21.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 5 %
Iron 8 %
** Thiamin 4 %
Niacin 6 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.