Publisher Photo
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 2-1/4 cups packed brown sugar
  • 2 cups biscuit/baking mix
  • 4 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut

Directions

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. Yield: 15 servings.
Originally published as Sad Cake in Taste of Home Recipes Across America 2013, p191

  • 2-1/4 cups packed brown sugar
  • 2 cups biscuit/baking mix
  • 4 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut
  1. 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.
  2. 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. Yield: 15 servings.
Originally published as Sad Cake in Taste of Home Recipes Across America 2013, p191

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