Happily Sad Cake

• Vegetable shortening, such as Crisco
• All-purpose flour
• 2 cups Bisquick biscuit mix
• 1 pound packed dark brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup chopped pecans or walnuts
• Pecan praline ice cream, for serving

1. Preheat the oven to 350F.
2. Grease and flour a 9 x 13-inch baking dish.
3. Set aside.
4. In a large bowl, combine the Bisquick, brown sugar, eggs, vanilla, and salt.
5. Add the pecans and stir well.
6. Pour the batter into the prepared baking dish.
7. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 30 minutes.
9. Cut into squares and serve it with pecan praline ice cream!
10. Store leftovers in an airtight container in the refrigerator for up to five days.

vegetable shortening, flour, bisquick biscuit mix, brown sugar, eggs, vanilla, salt, pecans, praline ice cream

Taken from www.epicurious.com/recipes/food/views/happily-sad-cake-378322 (may not work)