Sad Cake Food

SAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Mix thoroughly together the biscuit mix, brown sugar, eggs, flaked coconut, chopped pecans, and vanilla. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool before cutting.

OLD FASHIONED 'SAD' CAKE

Steps:

• Mix all the ingredients and put in a 13x9" buttered pan (or spray it with nonstick cooking spray). Bake at 350 degrees for 30 minutes. It will rise will baking, then fall.

SAD CAKE

Steps:

• 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.

SAD CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13x9 pan lightly with cooking spray.
• Cream sugar and eggs together.
• Mix in Bisquick until well mixed.
• Add pecans, vanilla, (and coconut).
• Pour into pan.
• Bake at 350 degrees for 30 minutes.
• Note: the cake is supposed to look strange.
• It rise high in the oven and then caves in in the middle.
• Serve warm with whipped cream or ice cream or plain.

HAPPILY SAD CAKE

Steps:

• Preheat the oven to 350°F. Grease and flour a 9 x 13-inch baking dish. Set aside.
• In a large bowl, combine the Bisquick, brown sugar, eggs, vanilla, and salt. Add the pecans and stir well. Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 30 minutes. Cut into squares and serve it with pecan praline ice cream!
• Store leftovers in an airtight container in the refrigerator for up to five days.

SAND CAKE

Steps:

• NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
• Preheat oven to 375 F (190 C).
• Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
• Melt butter without browning. You will need it to be liquid, put barely warm.
• Mix flour and cornstarch.
• Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
• Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
• Sift flour/cornstarch over egg mixture.
• Pour barely warm butter over eggs/flour.
• With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
• Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
• Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
• Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
• NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).