The “Sad Cake” isn’t sad or even a cake at all. It is rather a straightforward dessert dish known for its easy preparation and delightful taste. Although it seems contradictory in name, this fun-filled recipe proves to be an all-time favorite, especially for those looking for a quick sweet fix.
The classic Sad Cake requires a box of Bisquick, an oven, and an appetite for chewy, blondie-like dessert bars bursting with brown sugar. Its exact origin is unknown, intriguingly adding to its charm. It was first introduced in page 190 of “The Lubbock Women’s Club Cookbook” published in 1983. The recipe featured ingredients such as 2 cups of Bisquick, 4 eggs, and a whole box of brown sugar equivalent to about 2 1/4 cups.
“Sad Cake” is typically baked within 30 minutes, in which it would satisfyingly rise then fall. Despite its basic formula, variations can be added such as coconut flakes or even nuts and chocolate chips, adding more depth to its flavor. Even though it might not be the most visually appealing dessert with its cracks and craters, its chewy edges, moist centres, and caramelly aftertaste would sure to make anyone fall for it.
To make the Sad Cake, preheat the oven to 350°F, then beat the eggs and add the brown sugar, vanilla, and salt. Once combined, the baking mix and coconut can then be added. Pour the batter in a baking pan and bake for about 30-40 minutes. Let it cool down before serving. This sweet treat is great as is but embellishing it with added toppings wouldn’t hurt. After all, there’s no such thing as too much when it comes to sweets.
