Four generations of sweetness straight from Great Great Grandmother's kitchen compliments of Katie Henson Scott
Jiffy Puddin' Cake is an ole family recipe passed down four generations...and there's a story there.
One of our high school's superlatives 'most witty' recipients found out the family secret behind her Great Great Grandmother's dessert recipe from her favorite Aunt. For starters, Scott shared her story with another recipe blog a number of years ago. She passed this story on to me and thought it would be a 'good share' with WKY Community Living readers, especially those that enjoyed a sweet treat. So, of course I jumped at the chance to retell this class clowns special recipe story (though, I'll never tell it as good as Scott).
Life began for Great Great Grandmother in Memphis, Mississippi as a true southern lady. It wasn't until later in life, she moved up north to Paducah, Kentucky. According to Scott, she was a wonderful woman. She raised a number of children and was as close to a saint as they come. Being from the south, most southern woman know how to make the sweetest treats from scratch.
The original recipe crafted by Scott's Great Great Grandmother was called Jiffy Pudding Cake with Hot Vanilla Sauce and was a favorite of all the grandkids. As mentioned, GG Grandmother is from the south and spoke with quite a southern drawl and when she spoke fast, some of her words came out a little funny. As one might imagine, the dessert known as Jiffy Pudding Cake with Hot Vanilla Sauce came out of Mammy's mouth as 'G Puddin and Hoss A$$'. To the children, hearing GG Grandmother use the word 'A$$' was very much out of character and quite funny. So, whether you call the recipe by its intended name or by GG Grandmother fast talking, southern drawl nickname, the result is the same...a spoonful of lick-lipping goodness.
Jiffy brand single layer devil's food cake mix (any brand will work). Bake according to packaging. Set aside to cool.
Hot Vanilla Sauce
In a small to medium sauce pan, mix 1/3 cup of sugar with 1 Tbs. of flour and whisk.
Slowly add 1 beaten egg yolk at room temperature and a pat of real butter (2/3 tsp) and a cup of milk.
Whisk on medium until it begins to boil. Stir continuously until the boil rolls. Remove from heat. Stir in 1 teaspoon of vanilla. You may return it to the burner briefly to keep warm but watch it or it will scald. It should have the consistency of a thin custard/pudding.
Cut cake in 2-3" squares and serve in small dessert bowls and pour 1 ladle full of sauce over it and serve warm.