Best Melbas Sad Cake Recipes

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OLD FASHIONED 'SAD' CAKE



Old Fashioned 'Sad' Cake image

Provided by Crystal

Number Of Ingredients 5

2 cups Bisquick
4 eggs
2-1/3 cups brown sugar (about 1 pound)
1 tsp vanilla extract
1 cup chopped pecans

Steps:

  • Mix all the ingredients and put in a 13x9" buttered pan (or spray it with nonstick cooking spray). Bake at 350 degrees for 30 minutes. It will rise will baking, then fall.

PEACH MELBA CAKE A LA MODE



Peach Melba Cake a la Mode image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 13m

Yield 6 servings

Number Of Ingredients 4

2 cups frozen peach slices
1/2 pint fresh raspberries
1 pound cake, store bought
1 pint vanilla ice cream

Steps:

  • Place 2 cups frozen peach slices in a bowl and defrost on high 3 minutes in microwave.
  • Slice a whole pound cake, 1-inch thick slices. Arrange pieces in a single layer in a 9 by 13-inch baking dish, trimming slices as necessary to fit the shape of the baking dish.
  • Remove defrosted peaches from microwave and stir in 1/2 pint fresh raspberries. Cover the cake evenly with fruit and let stand until ready to serve dessert. Cake can set, covered, up to several hours.
  • Cut cake and serve in dessert cups or fancy cocktail glasses topped with small scoops of ice cream.

PEACH MELBA CREAM CAKE



Peach Melba Cream Cake image

Categories     Cake     Milk/Cream     Dairy     Fruit     Dessert     Bake     Quick & Easy     Peach     Summer     Parade     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 17

For the cake:
3/4 cup softened unsalted butter plus more for greasing the pans
1 cup sugar and 1/2 cup brown sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 pounds ripe peaches
2 tablespoons fresh lemon juice
2 1/2 tablespoons sugar
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
Raspberry Melba Sauce

Steps:

  • 1. Preheat the oven to 350°F. Butter two 9-inch cake pans. Line the bottoms with wax paper and butter the paper; dust the pans with flour.
  • 2. Cream the 3/4 cup butter and sugars in a mixing bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon zest, and juice.
  • 3. Sift together the flour, baking soda, and salt; add to mixture in the bowl, alternating with buttermilk, to make batter.
  • 4. Scrape batter into the pans. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool the cakes in their pans on a rack for 15 minutes, then turn them out onto the rack, peel off wax paper, and cool completely.
  • 5. Shortly before serving, peel, pit, and slice the peaches. Toss with lemon juice and 1 tablespoon sugar; set aside for 15 minutes.
  • 6. Whip the cream with the vanilla and the remaining 1 1/2 tablespoons of sugar until it holds soft peaks.
  • 7. Place one cake on a serving platter; spread with half the cream, then half the peaches. Cover with second cake, spread with most of the remaining cream and top with remaining peaches. Top with a dollop of cream and, if desired, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or drizzled over the cake.

MELBA'S SAD CAKE



Melba's Sad Cake image

This is my Mom's recipe and it's the best version of sad cake I've ever tasted. People just love it and there's never any left. This cake is very moist and rich.

Provided by Donna Graffagnino

Categories     Cakes

Time 50m

Number Of Ingredients 7

2 c Pioneer biscuit mix or Bisquick
1 box (1 lb) light brown sugar
4 eggs
1/4 c vegetable oil
1 c chopped pecans
1 bag(s) (6 oz) semi-sweet chocolate chips
1 tsp vanilla or almond extract

Steps:

  • 1. Preheat 350* F Grease 9 x 13 x 2 inch pan with oil or Crisco.
  • 2. In medium bowl add biscuit mix and brown sugar, blend out lumps. Add eggs, one at a time, mixing after each, add oil and mix. Stir in extract and pecans. Pour batter into the greased pan.
  • 3. Sprinkle the chocolate chips over the top. Bake for 30-35 minutes or until toothpick comes out clean. Cut into squares. Serve while still warm with vanilla ice cream.
  • 4. NOTES: Sides will be slightly browner than top. Cake will rise beautifully then fall making it look sad. It's supposed to do that.

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