The Sad Cake is moist, chewy, and delicious! It stirs up easily in a saucepan. A mixer is not necessary; just like a brownie, it shouldn’t be beaten. You simply stir the ingredients together with a spoon and pour the batter into a prepared pan. Could it be much more simple than that?
As summer slips away, and the crisp autumn air creeps into our days, certain foods begin to come to mind, don’t they? For me, Sad Cake is one of those foods and it is such a quick and easy to make dessert. This moist, chewy, cake has been a family favorite since the 60’s. My mother brought the recipe home from work. She has used this recipe a lot when she needed to take a dessert for potlucks, and to this day, she still says the ‘men‘ love it.
Maybe that’s because there are not a lot of frills to this cake. It isn’t particularly pretty. The cake rises nicely in the oven and then falls and the top cracks! What it lacks in visual, it makes up for in rich decadent taste. There is no need for frosting. The cake is rich enough on its own, but a small scoop of ice cream on the warm cake is heavenly, too. To make it look a little more appealing, you might consider a dusting of powdered sugar.
- 2 sticks (1 cup) Butter ( Not margarine)
- 2-1/4 cups Brown Sugar
- 1/2 cup White sugar
- 4 Eggs
- 2 cups Flour
- 2 tsp Baking Powder
- 1 tsp. Vanilla
- 1 cup Nuts
Preheat oven to 350°
Place the 2 sticks (1-cup) of butter and the brown sugar into a 3-quart saucepan. (The batter will be completely mixed in the saucepan.) Melt the butter with the brown sugar on low heat.
* Remove from the heat and add the white sugar, eggs, flour, baking powder, and the vanilla.
Do not beat. Stir until mixed. Stir in the chopped nuts.
Pour the batter into a 9″ x 13″ pan, greased and floured, or a pan lined with non-stick Reynolds Aluminum Foil.
Bake 40 minutes at 350°.
*Tips - A few years ago, I bought this set of clear nesting mixing bowls. These are so wonderful! Measuring the ingredients into these before adding them to your recipe ensures that you won't forget an ingredient or miscount how many cups! Not that I have ever done that before... unless I was interrupted by a child or grandchild! (We are an Amazon affiliate and may receive a small percentage of any sales through the link above. Thanks for supporting this website.) I also mixed the flour and baking powder together with a wire whisk in the bowl. Everything was ready to go before the butter was melted. * I have to confess, I added the white sugar, two of the eggs, the vanilla and half of the flour - baking powder mixture, and stirred that until somewhat blended. Then, I added the other two eggs and the remaining half of the flour - baking powder mixture. It's not necessary but easier to mix this way. I also use the non-stick wrap. I love the way you can lift the cake right out of the pan, fold the foil down, and easily cut the cake.
Whoever came up with this recipe might have thought it was a “Sad Cake” but, in my estimation, it would have been more aptly called a bar cookie. Whatever it is called, it really is delicious and the ‘menfolk’ love it!