Sad Cake

Name: Sad Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 15 servings
Ingredients: 4 large eggs; 1/2 cup canola oil; 1 teaspoon vanilla extract; 2-1/4 cups packed brown sugar; 2 cups biscuit/baking mix; 1 cup chopped pecans; 1 cup sweetened shredded coconut

Total Time Prep: 10 min. Bake: 30 min.

Yield 15 servings

Test Kitchen Approved

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

Ingredients

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

Directions

Preheat oven to 350°. In a large bowl, whisk eggs until light and fluffy. Add oil and vanilla.
In a separate bowl, mix brown sugar and baking mix. Add to egg mixture; stir just until moistened. Fold in pecans and coconut.
Transfer to a well 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.

Nutrition Facts

1 piece: 353 calories, 17g fat (4g saturated fat), 49mg cholesterol, 198mg sodium, 48g carbohydrate (36g sugars, 1g fiber), 4g protein.

Sad is such a misnomer for the name of this cake. The simple-to-make "sad cake" only takes 10 minutes to mix up, and is sweet, chewy and yummy! —Lori Hanley, Hartsville, South Carolina

Recipe Creator