We've officially hit the first recipe in The Southern Cake Series and today is all about Sad Cake!
Why's this cake called Sad?
Well it's sometimes referred to as desolate cake, and that's because it falls after baking.
The recipe seems to be the bake bone of an amazing blondie recipe. It's chewy, moist, and the perfect vehicle for any number of add in ingredients you wanted to toss in.
The original recipes I've found all call for pecans and coconut, or pecans and chocolate chips.
For this one I opted for just chocolate chips.
The batter for this is also incredible thick, thicker than a brownie for sure. It was almost like spreading a biscuit dough into the pan. However, even though I couldn't get it to the edges of the pan it still spread out and rose beautifully once it was baking.
So if you give up on spreading it out like I did, never fear, it will spread it's self out a bit more.
116 oz box light brown sugar
2 cups of Pioneer Baking Mix (biscuit mix)
1 tsp vanilla
1/2 cup semi sweet chocolate chips
2 tbsp butter
Combine brown sugar, eggs, and vanilla in a large bowl, by hand. Mix well. Add a cup of biscuit mix, melted butter, and a little of the chocolate chips. Continue to stir and add ingredients until all ingredients are used. Do not use a blender. Grease a 9x12 pan and line with parchment paper. Spread batter into the pan. Bake at 375 for 30 minutes or until done.
*Note - the batter will be hard to stir. I also used a 9x13 pan because I didn't have a 9x12.
I sent this cake with Jeremy the other night for Celebrate Recovery at church and I'm lucky I grabbed the two funny shaped corners for us to try because it was completely eaten. I really loved the bite I had and from what I heard it was well loved.