Old Country Buffet Pudding Cake: A Hug in a Pan

As a chef, I’ve encountered countless desserts, from the elegant and intricate to the delightfully rustic. But there are some dishes that, for reasons beyond their culinary merit, lodge themselves deep in your memory. The Old Country Buffet Pudding Cake is one such treasure. I remember my first encounter vividly. It wasn’t in a grand restaurant, but amidst the bustling, comforting chaos of a classic American buffet. The aroma, a rich blend of chocolate and warmth, drew me in. This wasn’t just dessert; it was a nostalgic embrace, a reminder of simpler times and generous hospitality. Each spoonful, served warm, was a revelation – moist, deeply chocolatey, and with a uniquely fudgy layer that seemed to magically form on its own. It’s a dish that speaks of comfort, of home, and of the sheer joy of a well-executed, unpretentious treat.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Servings: 12
• Yield: One 9″ square pan
• Dietary Type: Classic American Comfort

Ingredients

This recipe is wonderfully straightforward, relying on pantry staples to create something truly special. The magic lies in the two distinct layers, one forming the cake base and the other a decadent, pudding-like topping that bakes directly over it.

For the Cake Layer:

• 1 cup flour
• 3/4 cup sugar
• 2 tablespoons unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons melted shortening
• 1 teaspoon shortening (for greasing)
• 1 teaspoon vanilla extract

For the Pudding Topping:

• 3/4 cup brown sugar
• 1/4 cup cocoa
• 1 3/4 cups hot water

Equipment Needed

The beauty of this recipe is its minimal equipment requirement. You won’t need any fancy gadgets, just the basics found in most kitchens:

• A 9-inch square baking pan (or a 9×13 inch pan if you’re doubling the recipe)
• Two mixing bowls (one medium, one small)
• A whisk or fork for combining dry ingredients
• A measuring cup and measuring spoons
• A spatula or spoon for spreading
• An oven
• A cooling rack (optional, but recommended)

Instructions

The process for this pudding cake is remarkably simple, a testament to its humble origins. The key is the order of operations and trusting the science behind how the layers meld together during baking.

1. Preheat Your Oven and Prepare the Pan: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Take your 9-inch square baking pan and grease it thoroughly with the 1 teaspoon of shortening. Ensure all the corners and sides are well-coated to prevent sticking.

2. Combine Dry Ingredients for the Cake Layer: In your medium mixing bowl, combine the 1 cup of flour, 3/4 cup of sugar, 2 tablespoons of unsweetened cocoa, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together thoroughly until they are well incorporated and free of any lumps. This ensures an even texture in your cake base.

3. Incorporate Wet Ingredients for the Cake Layer: To the dry ingredients in the medium bowl, add the 3/4 cup of milk, 2 tablespoons of melted shortening, and 1 teaspoon of vanilla extract.

4. Blend the Cake Batter: Mix the ingredients in the bowl until the batter is just smooth. Be careful not to overmix, as this can lead to a tough cake. A few gentle stirs until no dry pockets of flour remain will suffice. The batter will be relatively thick.

5. Pour Cake Mixture into Pan: Pour the cake mixture evenly into your prepared 9-inch square baking pan. Use a spatula or spoon to spread it out so it forms a uniform layer across the bottom of the pan.

6. Prepare the Pudding Topping Mixture: In your small mixing bowl, combine the 3/4 cup of brown sugar and 1/4 cup of cocoa. Stir these together until they are well combined.

7. Add Hot Water to Pudding Topping Mixture: Carefully pour 1 3/4 cups of hot water over the brown sugar and cocoa mixture in the small bowl. Stir this together until the sugar and cocoa are mostly dissolved, creating a thin, liquid mixture. Don’t worry if there are a few small lumps; they will dissolve during baking.

8. Pour Pudding Topping Over Batter: Gently pour the brown sugar and cocoa liquid mixture directly over the cake batter in the baking pan. Do this slowly and evenly, allowing the liquid to spread across the top of the batter. You will notice that the liquid seems to seep down into the batter, which is exactly what you want.

9. Bake the Pudding Cake: Place the pan in your preheated oven. Bake for 40 to 45 minutes at 350 degrees Fahrenheit (175 degrees Celsius). You’ll know it’s ready when the cake around the edges is set and a toothpick inserted near the center comes out with moist crumbs attached (not wet batter). The top will appear somewhat fudgy.

10. Cool and Serve: Once baked, carefully remove the pan from the oven. Allow the pudding cake to cool slightly for about 10-15 minutes before serving. This is when the magical pudding layer really sets up.

Expert Tips & Tricks

To elevate your Old Country Buffet Pudding Cake experience, consider these seasoned chef insights:

• The “Hot Water” Trick: The hot water for the pudding topping is crucial. It helps to dissolve the sugar and cocoa fully and also contributes to the unique pudding-like texture that forms during baking. Using lukewarm or cold water won’t achieve the same result.
• Don’t Overbake: While the recipe calls for 40-45 minutes, ovens can vary. Keep an eye on your cake after the 35-minute mark. Overbaking will result in a drier cake and less distinct pudding layer. The center should be fudgy, not gooey batter, but still moist.
• Serving Temperature is Key: This cake is truly at its best when served warm. The warmth enhances the rich chocolate flavor and the gooey, pudding-like consistency of the topping.
• Cocoa Quality Matters: Since cocoa is a star flavor here, opt for a good quality unsweetened cocoa powder. Dutch-processed cocoa will give a darker color and a smoother, less acidic flavor profile, which I find particularly delightful in this recipe.

Serving & Storage Suggestions

This pudding cake is a champion on its own, but a few accompaniments can truly make it sing.

Serving:

The Old Country Buffet Pudding Cake is best served warm. It is delightful served directly from the pan with a scoop of vanilla ice cream melting into the warm chocolate layers, or a dollop of whipped cream. A dusting of powdered sugar can also add a touch of elegance. For a more decadent experience, a drizzle of chocolate sauce is never a bad idea.

Storage:

Leftovers can be stored at room temperature for up to two days, covered tightly with plastic wrap or aluminum foil. For longer storage, place the covered cake in the refrigerator for up to a week.

To reheat, gently warm individual slices in a microwave for 15-30 seconds, or warm the entire pan in a low oven (around 250°F / 120°C) for about 10-15 minutes. The pudding layer might become a bit softer upon reheating, but the flavor remains exceptional.

Nutritional Information

While this cake is a treat for the senses, it’s also good to have an idea of its nutritional profile. Please note that these are approximate values and can vary based on specific ingredients used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	177.2 kcal	9%
Total Fat	3.2 g	4%
Saturated Fat	0.9 g	4%
Cholesterol	1.4 mg	0%
Sodium	167.8 mg	7%
Total Carbohydrate	36.2 g	12%
Dietary Fiber	0.9 g	3%
Sugars	25.9 g	52%
Protein	1.9 g	4%

Note: Calculations based on 12 servings.

Variations & Substitutions

While the classic is hard to beat, you can certainly play with this recipe:

• Mocha Madness: Add 1-2 teaspoons of instant coffee granules to the dry ingredients of the cake layer to create a mocha-flavored cake.
• Spiced Chocolate: Introduce a pinch of cinnamon or a hint of cayenne pepper to the dry ingredients for a subtle warming spice.
• Dairy-Free Delight: Use a plant-based milk (like almond or soy milk) and a dairy-free milk alternative or oil for the melted shortening. Ensure your shortening is also dairy-free.
• Gluten-Free Gumption: While not tested here, a good quality gluten-free all-purpose flour blend that contains xanthan gum could likely be substituted for the all-purpose flour. You may need to adjust baking time slightly.

FAQs

Q: What makes the pudding layer form in this cake?
A: The unique structure of this cake comes from pouring a liquid topping over a batter. During baking, the topping mixture sinks slightly into the batter, and the starch from the flour in the cake combines with the sugar and cocoa of the topping to create a fudgy, pudding-like layer.

Q: Can I use melted butter instead of shortening?
A: Yes, you can substitute melted butter for melted shortening. However, shortening contributes a specific richness and tenderness that is characteristic of this type of old-fashioned recipe.

Q: Is it important for the water in the topping to be hot?
A: Yes, using hot water is essential. It helps to properly dissolve the brown sugar and cocoa, ensuring a smooth topping and contributing to the pudding texture during baking.

Q: What kind of cocoa powder should I use?
A: For this recipe, unsweetened cocoa powder is recommended. Dutch-processed cocoa will yield a darker, richer color and a smoother flavor profile. Natural cocoa will also work but may result in a slightly lighter color and a tangier taste.

Q: How do I know if the cake is done baking?
A: A toothpick inserted into the cake portion (avoiding the very gooey pudding layer if possible) should come out with moist crumbs attached. The edges of the cake should look set, and the top should have a fudgy appearance rather than a wet batter consistency.

Final Thoughts

The Old Country Buffet Pudding Cake is more than just a recipe; it’s an experience. It’s a dish that proves that the most comforting and delicious treats often come from the simplest ingredients and straightforward methods. It’s a testament to the enduring appeal of chocolate and the magic that happens when baking is approached with love and a touch of nostalgia. I encourage you to bring this delightful dessert into your kitchen, share it with loved ones, and savor every warm, fudgy bite. I’d be delighted to hear about your own experiences with this classic comfort.