This recipe is courtesy of our sweet friend Julie, whose cousin gave it this name because the cake does not actually rise. The final product comes out flat and dense, so it is kind of a sad-looking cake, but once you taste how chewy and delicious it is, brownies will take a back-row seat to this low riser.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease and flour a 9 x 13-inch baking dish. Set aside.
Step 2
In a large bowl, combine the Bisquick, brown sugar, eggs, vanilla, and salt. Add the pecans and stir well. Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 30 minutes. Cut into squares and serve it with pecan praline ice cream!
Step 3
Store leftovers in an airtight container in the refrigerator for up to five days.
