Shoney's Hot Fudge Cake Sundae
User Reviews
5
Shoney's Hot Fudge Cake Sundae
Description
This recipe combines a devils’ food cake baked from a mix with eggs, chocolate syrup, vegetable oil, and vanilla, producing a deeply chocolate-flavored cake with a moist crumb baked in a 9x13-inch metal pan. The cake cools before assembling the sundae.
The accompanying hot fudge sauce is prepared by gently heating bittersweet chocolate, sweetened condensed milk, water, corn syrup, salt, and vanilla extract until a smooth, glossy sauce forms. It adds a rich, slightly sweet chocolate topping that contrasts the cake’s texture and enhances the dessert’s chocolate profile.
The sundae is assembled by topping pieces of cake with scoops of vanilla ice cream—specifically avoiding French vanilla or vanilla bean types—to ensure a balanced flavor. Whipped cream and maraschino cherries garnish the final dessert, adding lightness and color. It's served chilled or slightly warmed depending on preference, making for an indulgent treat.
Ingredients
Cake
- 15.25 ounces Devil’s Food cake mix Duncan Hines brand
- 3 egg
- 1/2 cup chocolate syrup
- 1/2 cup water cold
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract or vanilla paste
- 3/8 teaspoon kosher salt
- 32 ounces vanilla ice cream Do not use French vanilla, rectangular carton; or vanilla bean ice cream
Hot Fudge Sauce
- 14 ounces sweetened condensed milk
- 8 ounces (by weight) bittersweet chocolate chips or chopped chocolate
- 3 tablespoons water
- 1 tablespoon corn syrup or dark corn syrup
- 1 heavy pinch salt
- 1 teaspoon vanilla extract or vanilla paste
Garnish
- 1 cup Whipped Cream lightly sweetened; homemade or canned
- 6 maraschino cherries drained and patted dry
Instructions
Cake
- Preheat the oven to 350°F and grease a 9x13-inch metal cake pan (don’t use glass; metal pans provide straighter sides). Line the bottom of the pan with parchment paper and spray lightly with nonstick spray. Set aside.
- Place all the cake ingredients (except for the ice cream) in a large bowl. Mix with an electric hand mixer on low speed for about 30 seconds. Scrape the bowl. Then mix on medium speed for 2 minutes, scraping the bowl as necessary.
- Pour the batter into the prepared pan and smooth the surface with a spoon or spatula. Bake for 22 to 25 minutes, until the cake starts to shrink away from the sides of the pan and springs back when pressed lightly.
- Place the pan on a wire rack to cool for 10 minutes. Then remove the cake from the pan, peel off the parchment paper, and place the cake on the wire rack to cool completely.
Hot Fudge Sauce
- Combine all the sauce ingredients (except for the vanilla) in a heavy-bottomed saucepan over medium heat, stirring constantly until all the chocolate has melted.
- Remove the pan from the heat and stir in the vanilla. Keep warm or reheat before serving.
Ice Cream Cake Assembly
- If the top of the cake is uneven, level it with a knife. Carefully slice the cake in half horizontally, creating two thinner layers of cake, each about 3/4 inch thick. Leave the layers in place and cut the cake in half along its width to create 4 rectangles, each about 9 x 6 inches. Set half of the cake aside (for another use or to make a second hot fudge cake).
- Place 2 layers of plastic wrap on the counter, large enough to wrap the assembled ice cream cake. Place one rectangle of cake onto the wrap.
- Peel off the cardboard from around the ice cream and slice the ice cream into 3/4-inch slices. Arrange the slices on top of the cake so that the surface of the cake is completely covered.
- Trim the ice cream to match the dimensions of the cake and put any leftover ice cream in a freezer container to eat later.
- Place the second rectangle of cake on top of the ice cream and press down lightly.
- Wrap the cake with the plastic wrap and freeze for at least 2 hours.
To Serve
- Slice the cake into 6 squares and place each square on a serving plate.
- Pour some of the hot fudge sauce over each square and top with whipped cream and a cherry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 85g | 28% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 108mg | 36% |
| Sodium | 503mg | 21% |
| Potassium | 584mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 64g | 128% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 293mg | 29% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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