Foodways

Sad Cake

Main piece:

9×13 Pan
2 Cups Bisquick
4 Eggs
2/3 Cup oil
1 to 1.5 teaspoons Vanilla
1 Box brown sugar

Beat eggs and oil until frothy. Add vanilla. Beat in brown sugar until thoroughly combined. Add Bisquick. Bake in a greased 9×13 pan at 350 degrees for about 30-40 min. However, be sure to check with a toothpick. Cake will fall upon removal from oven. This is part of its charm.

Context:

Recipe originally written by Elizabeth Bassa, Laura’s mother-in-law. Laura continues to bake “Sad Cake”.

Background:

Sad Cake is a charming desert which is comparable to the better-known “blondie”. The name Sad Cake is derived from the falling action of the cake which occurs when it is removed from the oven. As a result, the cake is very dense – especially at the middle of its pan.

Analysis:

This is a simple, tasty desert recipe which can be made with minimal preparation or supplies. It is accompanied by a name which makes it special, and something of a novelty.

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