Melba's Sad Cake

Donna Graffagnino

By
@StillWild

This is my Mom's recipe and it's the best version of sad cake I've ever tasted. People just love it and there's never any left.
This cake is very moist and rich.


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Comments:

Serves:

24 pieces

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 c
Pioneer biscuit mix or Bisquick
1 box
(1 lb) light brown sugar
4
eggs
1/4 c
vegetable oil
1 c
chopped pecans
1 bag(s)
(6 oz) semi-sweet chocolate chips
1 tsp
vanilla or almond extract

Directions Step-By-Step

1
Preheat 350* F
Grease 9 x 13 x 2 inch pan with oil or Crisco.
2
In medium bowl add biscuit mix and brown sugar, blend out lumps.

Add eggs, one at a time, mixing after each, add oil and mix.

Stir in extract and pecans. Pour batter into the greased pan.
3
Sprinkle the chocolate chips over the top.

Bake for 30-35 minutes or until toothpick comes out clean.

Cut into squares. Serve while still warm with vanilla ice cream.
4
NOTES: Sides will be slightly browner than top. Cake will rise beautifully then fall making it look sad. It's supposed to do that.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American