The copycat recipes you really love probably came from here.

Zoom image

Shoney's Hot Fudge Cake

By Todd Wilbur


Not rated yet
In stock (9975 items available)
  • $0.00
Print
Email
Share
Qty:  

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.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

This recipe is available in

Get This

_main
_main
  • 12 maraschino cherries
  • 1 can whipped cream
  • 1 16-ounce jar chocolate fudge topping
  • 1 half-gallon box vanilla ice cream (should be in a box)
  • 1/3 cup vegetable oil
  • 1 1/3 cups water
  • 3 large eggs
  • 1 18.25-ounce box devil's food cake mix
  • Do This
    • Restaurant/Brand
      Shoney's
    • 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. Measure only 4 cups of the batter into a well greased 13x9-inch baking pan. This will leave about 1 cup of batter in the bowl, which you can discard or use for another recipe, such as cupcakes.

      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.

Reviews
Average rating:

Score: 0. Votes: 0
There are no reviews for this product yet...