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For this installment of our ongoing series, a reader tells us why a recipe called Sad Cake made everyone who tasted it so happy.

LOUIE FAVORITE/AJC (ENLARGE)

Ice cream is a perfect complement to Sad Cake.

Family photo (ENLARGE)

Melanie Nugent.

Archive of restoration recipes Anne Quatrano Co-chef/owner of Bacchanalia, Quinones, Star Provisions and Floataway Cafe in Atlanta  Even ketchup was made from scratch  These deviled eggs were made with loving care  Green Congealed Salad is perfect comfort dessert for summer  This spice cake takes extra time, but it's worth it  'Extra special' folks got to eat asparagus casserole  This strawberry cake is well worth the fuss  Sad Cake will put a smile on your face  Mother has real talent for handling hot potatoes  In big family, 'you always had a dessert'

The contributor: Melanie Nugent, who has spent much of her life working for her family's baseball cap manufacturing business in Putnam County and has also managed several restaurants. She now lives in Tallahassee with her husband, Pat, a former assistant manager for the Braves, and works for Comcast Cable Corp. She has twin daughters, Alex and Sara, who will head to Georgia Southern University this summer, as well as a 9-year-old grandson, Kaleb, and a stepdaughter, Katie, who lives in Atlanta and sells original oil paintings in Buckhead.

The story: "This was a cake that would appear at all types of gatherings in Cleveland, Tenn., and Bradley County in my teen years from 1976 to 1979: funerals, family outings, political functions and church covered dishes. The whole community seemed to know this recipe, so I am not sure of where it first originated, but you could bet it would be on the table if more than a dozen people gathered. Someone would always say before serving: 'Looks sad, tastes great.' "

Sad Cake
8 servings

Hands on: 10 minutes
Total time: 35 minutes

This dessert reminded chef and cookbook author Virginia Willis of a big cookie rather than a tender cake. "It's a breeze to prepare, but I took one look at it and thought it needed some chocolate! Hmmm, maybe next time we can try the chips in the batter!"

Although the recipes didn't call for it, Willis couldn't resist topping it off with a scoop of ice cream.

1 tablespoon unsalted butter, for greasing the baking dish
4 eggs, slightly beaten
1 1/2 cups firmly packed light brown sugar
2 cups Bisquick
1 cup sweetened coconut flakes
1 cup chopped pecans
2 teaspoons pure vanilla extract
1/2 cup semisweet chocolate chips, optional
Vanilla ice cream, optional

Preheat the oven to 350 degrees. Grease a 9-inch-by-13-inch glass baking dish with the butter; set aside.

In a medium bowl combine the eggs, brown sugar, Bisquick, coconut, pecans and vanilla extract. Transfer the batter to the prepared baking dish and spread evenly into the pan. Bake until set and golden brown, about 25 minutes. Remove to a rack to cool slightly.

Melt the chocolate chips in a glass measuring cup in the microwave until smooth. Drizzle the chocolate over the cake and serve immediately.

Per serving without chocolate chips: 401 calories (percent of calories from fat, 46), 7 grams protein, 49 grams carbohydrates, 2 grams fiber, 21 grams fat (5 grams saturated), 110 milligrams cholesterol, 418 milligrams sodium.