Shoney’s Hot Fudge Cake Recipe
This Shoney’s Hot Fudge Cake recipe offers a rich chocolate taste that dessert lovers appreciate. The cake is soft, moist, and deeply chocolaty, creating a delicious base for the creamy vanilla ice cream.Warm hot fudge sauce adds a smooth cocoa flavor and a silky texture that melts into the cake. Whipped cream brings a light, sweet touch, while the maraschino cherry adds a burst of fruity sweetness.
Equipment
- 9×13 inch baking pan,
- Mixing bowl
- Measuring cups and spoons
- Electric mixer or whisk
- Medium saucepan
- Wooden spoon or silicone spatula
- Cooling rack
- Ice cream knife
- Serving plates
Ingredients
The Cake
- 1 box 432 g devil’s food or dark chocolate cake mix (about 3½ cups cake mix)
- 3 large eggs 150 g without shells
- 120 ml ½ cup vegetable oil
- 240 ml 1 cup water
The Assembly & Toppings
- 950 g vanilla ice cream about 8 cups, sliced
- 240 ml 1 cup whipped cream or Cool Whip
- 12 maraschino cherries with stems
Hot Fudge Sauce
- 20 g 4 Tbsp unsweetened cocoa powder
- 113 g ½ cup or 1 stick butter
- 120 g 1 cup confectioners’ sugar
- 355 ml 1½ cups evaporated milk
- 5 ml 1 tsp vanilla extract
Instructions
Step 1:
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick cooking spray so the cake releases easily after baking.
Step 2:
- Add the cake mix, eggs, vegetable oil, and water to a large mixing bowl. Stir everything together until the batter is smooth, creamy, and free of lumps.
Step 3:
- Pour the batter into the prepared baking pan and spread it evenly from corner to corner. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Step 4:
- Once baked, remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely before serving. This helps keep the ice cream from melting too quickly when assembled.
Step 5:
- While the cake cools, make the hot fudge sauce. Add the butter, cocoa powder, confectioners’ sugar, and evaporated milk to a medium saucepan.
Step 6:
- Place the saucepan over medium heat and stir continuously as the ingredients melt together. Bring the mixture to a gentle simmer and cook for about 5 to 7 minutes, until the sauce becomes thick, smooth, and glossy. Remove from the heat and stir in the vanilla extract.
Step 7:
- Cut the cooled cake into squares and place each serving on a dessert plate. Top each piece with a thick slice or scoop of vanilla ice cream.
Step 8:
- Spoon the warm hot fudge sauce generously over the cake and ice cream. Finish with a swirl of whipped cream and a maraschino cherry on top. Serve immediately and enjoy.