Shoney's Hot Fudge Cake
A copycat of Shoney's classic dessert: layers of devil's food cake sandwiching sliced vanilla ice cream, cut into squares and served with warm homemade hot fudge sauce, whipped cream and a cherry.
⏱️ Prep: 40 min🍳 Cook: 25 min
Nutritionper 100 g›
380
Calories
6g
Protein
48g
Carbs
19g
Fat
Ingredients
| 15.25 oz (432 g) | Duncan Hines Devil's Food Cake Mix |
| 3 | eggs |
| 1/2 cup (120 ml) | chocolate syrup |
| 1/2 cup (120 ml) | cold water |
| 1/3 cup (80 ml) | vegetable oil |
| 1 teaspoon | vanilla paste or extract |
| 3/8 teaspoon | kosher salt |
| 32 oz (900 g) | vanilla or vanilla bean ice cream (not French vanilla; use rectangular cartons) |
| 14 oz (400 g) | sweetened condensed milk |
| 8 oz (225 g) | bittersweet chocolate (chips or chopped) |
| 3 tablespoons | water |
| 1 tablespoon | corn syrup or dark corn syrup |
| heavy pinch | salt |
| 1 teaspoon | vanilla paste or extract (for sauce) |
| for serving | lightly sweetened whipped cream |
| one per serving | maraschino cherries, drained and patted dry |
Instructions
- For the cake: heat the oven to 175°C (350°F). Grease a 23x33 cm (9"x13") metal cake pan (don't use glass, so the cake has straight sides). Line the bottom with parchment and spray lightly.
- Combine the cake mix and the rest of the cake ingredients in a large bowl. With a hand mixer, mix on low speed for about 30 seconds. Scrape the bowl. Mix on medium speed for 2 minutes, scraping as needed.
- Pour into the prepared pan and smooth the batter. Bake for 22-25 minutes, until the cake springs back when pressed lightly and starts to shrink from the sides of the pan. Cool on a rack for 10 minutes.
- Turn out onto a cooling rack, peel off the parchment and let cool completely.
- For the fudge sauce: combine all sauce ingredients except vanilla in a heavy-bottomed saucepan. Heat over medium heat, stirring constantly, until all the chocolate has melted. Off the heat, stir in the vanilla so it doesn't evaporate. Keep warm (or reheat) for serving. Makes a generous 2 cups (480 ml) of sauce.
- To assemble: level the top of the cake with a knife if needed so the pieces are uniform. Carefully slice the cake in half horizontally, leaving the halves in place — each half about 2 cm (¾ inch) thick.
- Cut the cake in half short-wise to end up with 4 rectangles about 23x15 cm (9"x6"). Set half aside for another use or to repeat the process.
- Spread two long, overlapping sheets of plastic wrap on the counter and place the bottom rectangle of cake on it. Peel the cardboard from the ice cream.
- Slice the ice cream into 2 cm (¾ inch) slices and arrange them touching on top of the cake layer, trimming to fit. Place the second cake rectangle on top and press lightly.
- Wrap the cake in the plastic wrap and freeze for at least 2 hours.
- To serve: slice into 6 squares about 5 cm (2") per side. Pour over warm fudge sauce, top with whipped cream and a maraschino cherry.