Shoney's Hot Fudge Cake copycat recipe by Todd Wilbur
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Shoney's Hot Fudge Cake

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Menu Description: "Vanilla ice cream between two pieces of devil's food cake. Served with hot fudge, creamy topping and a cherry."

One of Shoney's signature dessert items is this Hot Fudge Cake, a dessert worshipped by all who taste it. To make construction of this treat simple, the recipe calls for a prepackaged devil's food cake mix found in any supermarket baking aisle. Try to find vanilla ice cream in a box, so that the ice cream can be more easily sliced to fit on the cake. Leftovers can be frozen and served up to several weeks later. Read on to make Shoney's Hot Fudge Cake recipe at home. 

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 1 15.25-ounce box devil's food cake mix
  • 3 large eggs
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 1 half-gallon box vanilla ice cream (should be in a box)
  • 1 16-ounce jar chocolate fudge topping
  • 1 can whipped cream
  • 12 maraschino cherries
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    • Instructions

      1. Mix the batter for the cake as instructed on the box of the cake mix by combining the cake mix, eggs, water, and vegetable oil in a large mixing bowl.

      2. Line a 13x9-inch baking pan with parchment paper. The paper should be long enough to hang over two sides, creating a "sling" that will help you pull the cake out of the pan when it is cool. Pour the cake batter into the pan, over the parchment paper.

      3. Bake the cake according to the box instructions. Allow the cake to cool completely.

      4. When the cake has cooled, carefully remove it from the pan, and place it right side up onto a sheet of wax paper. With a long knife (a bread knife works great) slice horizontally through the middle of the cake, and carefully remove the top.

      5. Pick up the wax paper with the bottom of the cake still on it and place it back into the baking pan.

      6. Take the ice cream from the freezer and, working quickly, tear the box open so that you can slice it like bread.

      7. Make six 3/4-inch thick slices and arrange them on the cake bottom in the pan. Cover the entire surface of the cake with ice cream. You will most likely have to cut 2 of the ice cream slices in half to make it all fit. It's a puzzle..that melts!

      8. When you have covered the entire bottom cake half with ice cream slices, carefully place the top half of the cake onto the ice cream layer. You now have ice cream sandwiched between the two halves of your cake. Cover the whole pan with plastic wrap or foil and pop it into your freezer for a couple hours (it will keep well in here for weeks as log as you keep it covered.)

      9. When you are ready to serve the dessert, slice the cake so that it will make 12 even slices—slice lengthwise twice and crosswise three times. You may not want to slice what you won't be serving so that the remainder will stay fresh. 

      10. Heat up the fudge either in a microwave or in a jar immersed in a saucepan of water over medium/low heat.

      11. Pour the hot fudge over the cake slices and to each add a small mountain of whipped cream.

      12. Top off each cake with a cherry stuck into the center of the whipped cream.

      Serves 12.

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