Shoney's Hot Fudge Cake Reduced-Fat
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Shoney's Hot Fudge Cake Reduced-Fat

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If you've ever laid your fork into one of these, you know how tough it is to take just one bite. Now you don't worry about stopping there. TSR drastically reduces the fat in this clone of the Shoney's creation with the help of reduced-fat devil's food cake mix and fat-free ice cream. Just be sure to get the type of ice cream that comes in a rectangular container, so that slicing and arranging the ice cream on the cake is make easier. Breyer's makes excellent fat-free vanilla ice cream and the container works well for this recipe. You may have some ice cream left over, which you can eat with the small cake or cupcakes you can bake with the cup of leftover cake batter.

Nutrition Facts

Serving size–1 slice
Total servings–12
Calories per serving–328 (Original–522)
Fat per serving–9.5g (Original–20g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 1 18.5-ounce box reduced-fat devil's food cake mix
  • 1 1/3 cups water
  • 2 tablespoons vegetable oil
  • 3/4 cup egg substitute
  • 1 half-gallon box fat-free ice cream (Breyer's is good)
  • 1 16-ounce jar chocolate fudge topping
  • 1 can whipped cream
  • 12 maraschino cherries
  • Do This
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    • Instructions

      1. Preheat the oven to 350 degrees F.

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

      3. Remove a scant 1 cup of the batter from the bowl and set it aside, then add the remaining batter to a well-greased 9x13-inch baking pan. We won't be using the extra batter that was set aside, so you can discard it or use if for another recipe, such as cupcakes.

      4. Bake the cake according to the box instructions (about 30 minutes). Allow the cake to cool completely.

      5. When the cake has cooled, carefully remove it from the pan and place it right side up onto a sheet or wax paper. With a long knife (a bread knife works great) slice the cake horizontally through the middle, and carefully remove the top. It helps to position the cake near the edge of your kitchen counter so that you can get a straight cut through the middle of the cake.

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

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

      8. Make six 3/4-inch slices of ice cream and arrange them side-by-side on the cake in the pan. Cover the entire surface of the cake with the ice cream slices. Fill in any gaps with additional ice cream. You may have about one-fifth of the ice cream left over in the box.

      9. When you have covered the entire surface of the bottom cake half with ice cream slices, carefully place the top half of the cake, right side up, onto the ice cream in the pan. You should now have a layer of fat-free ice cream sandwiched between the two halves of reduced-fat cake. Cover the entire pan with plastic wrap or foil (trim the wax paper from the edges if necessary), and place the pan into your freezer for at least a couple of hours.

      10. When you are ready to serve the dessert, slice the cake so that it will make 12 equal slices—that is, cut lengthwise twice and crosswise three times. If you will not be serving the entire dessert, only slice what you will be serving and save the rest, covered, in the freezer until you are ready to use it (it should keep for several weeks).

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

      12. Pour about 2 tablespoon of fudge over the top of each slice of cake, and then add a small portion of whipped cream (about 2 tablespoons) on top of that.

      13. Place a cherry onto the pile of whipped cream and serve.

      Serves 12.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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