(wistful music) - Greetings, my beautiful lovelies. It's Emmy. How are you? It's great to see you, and welcome back. Today's video is sponsored by Helix Sleep, the makers of premium mattresses that are customized to fit
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for sponsoring this video and for allowing me to make
better videos for all of you. So today we're going to
be making a vintage recipe that was sent to me by PJ. PJ, thanks so much for
getting in touch with me and sharing this recipe with me. I had never heard of it
before, and it is for sad cake. We are going to be making a sad cake. I love the name. And it is sad because the
cake rises in the oven and then when you take it out it cools off and it flattens out. But that's supposed to happen. It's supposed to taste delicious, and there are just a
handful of ingredients, and I am intrigued. One of the main ingredients
is this, and this is Bisquick. This is a baking mix that
you can find here in the U.S. You can use it to make pancakes, biscuits, other kind of quick breads,
as "Bisquick" implies, as in biscuits, Southern
American-style biscuits, not biscuits that are known in the UK or Australia or New Zealand; not cookies. We think of biscuits as
what they would call scones, a quick bread that's leavened
with some baking powder and often a little bit of butter or some kind of shortening
or some kind of fat. A quick bread. So all the leavening is in here already, the salt and, of course, the flour. And I don't know how
old this cake recipe is, but I imagine it can't
be older than Bisquick, which was invented in 1930. And I found lots of
varieties of the sad cake, but the most basic one
just involves this mix, some eggs, and a ton of brown sugar. I imagine this is going
to taste very caramelly, and nuts and vanilla will,
I think, enhance that and be a lovely combination
with all that brown sugar. So I'm going to opt for that. I did see another variation that included dried coconut as well, which I think would be very good as well. But I think I'm just gonna
do the nut version for today. (knife tapping)
(nuts crunching) When I was a kid, one of
my dad's favorite flavors of ice cream was butter pecan, and I had it for the first
time in a very long time and I didn't like it as much
as I did, as I remembered. I remember really, really liking it, and I wonder if that association had to do just simply because my
dad loved it so much. Isn't it interesting how we
have certain associations with certain foods, with certain people, and certain memories? Good old pop. I love you, Dad. Alright, so we have roughly chopped nuts. We don't wanna chop 'em too fine because we wanna definitely
taste pecans in this cake. The recipe calls for one
pound of brown sugar. One pound. This is a two-pound bag. So half of this bag of sugar. It's a lot of sugar. (bag crinkling)
(bowl clinking) Next we're gonna add two
cups of our Bisquick. Boop. Bisquick. And this contains "flour, corn..." -- oh, it has cornstarch in it. No idea.-- "leavening," it has
vegetable oil in it already, "sugar, and salt." I think the last time I used Bisquick was when I made an impossible pie. I will put a link to
that video down below. That's very interesting
because you mix up a batter, and while it's cooking,
it makes its own crust. That's why it's called the impossible pie. I've made two versions. One was a sweet one with coconut, and then the other one
was a hamburger version. Check 'em out. Oh my goodness. How do you measure this
out without making a mess? You don't. You just make a mess. (utensils clanging) Ah, it's making a mess. Okay, one cup. (cup tapping) Oh. Two cups. Oh, it's not quite full. That's terrible. Okay. Almost there. There we go. Two cups. So while I'm at it, I'm gonna go ahead and add those nuts too. (nuts clinking) Give everything a stir. Okay, I did it again. My bowl is too small. Gonna go bigger. (bowls clinking) Break up our sugar. Teaspoon of vanilla Bloop. Four beautiful eggs. Thanks, hens. (eggs cracking) I'm just gonna do this all at one time rather than mixing 'em one at a time 'cause I don't think this
recipe is very fussy, which I really appreciate. (whisk rustling) Life can be complicated enough as it is. We don't need to make our
recipes fussy sometimes. You know what I mean? It's kind of hard to
believe that just four eggs is all the moisture that we're
gonna need for this recipe, but that's all that's listed, four eggs. This is a Danish whisk. It was sent to me by a beautiful lovely, and I like it very much. I use it a lot more
than I thought I would. It's really great for thicker batters. It's also called a bread whisk because you can mix
doughs with it as well. But it makes quick work of mixing. And I found it more efficient than, say, a wooden spoon
for thick batters like this. Look at that. See? It smells good. Smells vanilla'd and nutty. So it says 9 by 13, but I have a... What is this? This is a 13 1/2 by 8 3/4. 9 by 13, close enough. (chuckles) Okay, we're gonna grease our pan. We're just gonna dump it in. So the Bisquick, as I mentioned earlier, has some leavening in
it, some baking powder, so that's what's gonna make this rise. But it's gonna fall. We want it to fall because that's what
makes it sad. (chuckles) But it's a tongue-in-cheek name because it's supposed to taste delicious even though it's not particularly
tall for a cake, you know? And there's, in my opinion, something to be said of being homely. Spread this around and into the corners and remove any Emmy hairs
that you have in there. Oh gosh. Now we're gonna pop this into
our preheated 350 degree oven and bake it for 30 minutes. We're gonna take it out and
make sure it sinks nicely so it's nice and sad, and
then we'll give it a taste. Alrighty, lovelies, see
you in a little bit. (wistful music) Alrighty, my lovelies,
it's been about 10 minutes since I pulled the sad
cake out of the oven. And I have to say, it
does not look that sad. I mean, it's not exactly
gorgeous, but it's not ugly. I mean, that looks delectable. And I baked it a little
shy of the 30 minutes. I pulled it out a couple minutes early because look how golden and gorgeous and risen it was on the sides. But I keep waiting for it to fall. It has sunk a little, but
nothing like I had imagined. I imagined it would
just go full on sunkful right in the middle,
but it hasn't happened. And from the descriptions I've read, it's supposed to get firmer as it cools. I'm going for an edge piece. What about you? Edge or middle? Ooh, it does feel soft. Okay. Oh, I love the top. The top does this great crackly thing that I love with brownies. I always was told that that
was related to the chocolate, that a certain kind of chocolate would give you that crackly thin top. This obviously has no chocolate in it. Maybe it's the sugar, hmm? The sad cake. And indeed it doesn't look
like a cake in profile. You know, you don't really see
a distinctive crumb at all. Definitely looks more like a bar. Definitely kind of crumbly. Well, I shouldn't say crumbly. It's more kind of gooey and sticky. Let's give this a taste. Here we go. Itadakimasu. (blowing) (crunching) Mm! Ooh! That is decadent. Definitely recommend the pecans in there. It gives it a marvelous texture, this little kinda soft crunch in there. A warm, gooey brownie texture. Mm-hmm. As sweet as a brownie. There's a nice little chewiness to it too from the brown sugar. I really like the edges. (crunching) Mm-hmm. It's like crispness to it and that great chew with a
brownie edge piece, mm-hmm. It's kind of like a blondie
with a great pecan flavor. And the vanilla's really nice,
and it tastes butterscotchy, and it tastes a lot like butter pecan. The vanilla in combination
with the caramel and that lovely pecan is
just a great combination. If you wanted to gild the lily, I think a little bit of
whipped cream on the side would be nice. I think vanilla ice cream would be a little bit too much for me. Think it would be a little bit too sweet. But this is fantastic. Super easy, super simple, and
just a handful of ingredients and you get a really lovely
thing that's not sad at all. Thanks so much for watching,
and big thanks to Helix Sleep for sponsoring this video. If you like to get
yourself a new mattress, please click the link down below or head over to helixsleep.com/emmymade to receive 20% off and two free pillows. Thanks again for watching. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media,
get in touch with me, share your ideas and your recipes. Love hearing from you. Like this video, subscribe, and I shall see you in the next one Toodaloo, take care, bye! (chuckles) (cheerful music) (wistful music) ♪ Nut, nut, nut ♪ ♪ Nut it up ♪
