Melba's Sad Cake

Donna Graffagnino


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.


★★★★☆ 7 votes

24 pieces
15 Min
35 Min


Add to Grocery List

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

How to Make Melba's Sad Cake


  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.

Printable Recipe Card

About Melba's Sad Cake

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

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