Sad cake is all about carefree joy not at all sad and not really a cake. Sad cake is easy to make and fun to share, and is a retro recipe that you'll want to add to your regular rotation. By containing its three fundamental ingredients, it serves as a template for all the creative riffing that can be done in this theme and beyond. Its origins, at least to me, are something of a mystery, and it's — and.

If you've got a box of Bisquick, preheat the oven, and plan to grab these addictive, chewy, blondie-like brown sugar dessert bars out of the oven, then…go ahead.

Where Did Sad Cake Come From?

Sad cake was first introduced to me on page 190 of The Lubbock Women's Club Cookbook copyrighted 1983. I have a friend, who knows it is crazy that I am always on the lookout for old community cookbooks at thrift stores, and she picked it up for her because she figures 'I know. . .you'll love this. I like to look at them in breaks between snacks, and it was on one of these breaks that I saw a recipe posted by one Frances Cowger for "Sad, Sad Cake."

The recipe called for 2 cups of Bisquick, four eggs and one whole box of brown sugar. This all sounds excessive, it's really about 2 1/4 cups (the brown sugar we buy in plastic bags today used to come in 1 pound boxes).

Here are the directions straight from Frances: "Mix ingredients by hand. Pour into a greased 13 1/8" by 9 1/2" by 2" pan. Although, baked at 350° F for 30 minutes."(This cake should rise nicely–then fall as it should!)"

That's it. That's the recipe. I had to make it.

Short on Looks, Big on Appeal

I made sad cake as written, having no idea what to expect, and I was very happy. It baked in a 9 x 13 inch pan, spread thinly in the pan, baked up like crazy and then collapsed like it's supposed to (Bisquick is full of leavener, so that makes sense). I'll just say I can only imagine they messed up a more conventional Bisquick cake and just ran with it.

So after 30 minutes, my sad cake was still squishy, I baked it a little longer. When it came out of the oven it had a glossy, crackly top and lots of tiny craters by the edges that were more dark than the center. It wasn't sad, per se, but it was matter ugly.

I am one of the biggest edge piece fans and the corner pieces in particular were in a dreamland. The interior pieces were super moist, but more butterscotchy, and the exterior was very playfully chewy and a caramel vibe.

Shredded coconut flakes mixed with a cup into the next batch and I like that one even better. The coconut made a difference and a difference that even coconut haters liked. The next day it not only tasted better, but it also reheated better. It kept fresh up to 4 days and was a great conversation starter, everyone loved it. The happy, sad cake made me and everyone else happy. I hope you'll see it do the same.

Sad Cake Variations

Sad cake at its 3 ingredient truest is a recipe that begs to be tinkered with.

• Nuts: Up to 1 cup toasted chopped nuts (I think they are better sprinkled onto the cake rather than mixed in…ness).
• Chocolate chips: Because it's so sweet, choose semisweet or bittersweet chips for this cake, mini ones if you can. Use anything from 1 cup to 1 1/2 cups.
• Omit the coconut: You can omit coconut if you really really dislike it (or for that matter, don't have it in your pantry).