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shoney’s hot fudge cake recipe Copycat Style
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This easy copycat recipe brings the comforting warmth of a classic Shoney’s hot fudge cake right into your home, transforming simple ingredients into a rich, sweet, and family-friendly dessert.
Ingredients
- 1 box Chocolate Fudge Cake Mix, 15.25 oz
- 3 large Eggs
- 0.5 cup Vegetable Oil
- 1 cup Water
- 1 tsp Vanilla Extract
- 0.5 cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 0.5 cup Milk
- 0.25 cup unsalted Butter
- 1 pint Vanilla Ice Cream
- Whipped Cream (optional)
- Maraschino Cherries (optional)
Instructions
- Prep Oven and Pan: Preheat your oven to 350°F (175°C); thoroughly grease and flour a 9×13 inch baking pan, ensuring a light, even coating.
- Mix Cake Batter: In a large bowl, combine the cake mix, eggs, oil, water, and vanilla extract; beat on medium speed for 2 minutes until the batter is well combined and visibly smooth, avoiding overmixing to keep the cake tender and moist.
- Bake Cake: Pour the prepared batter into your baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away slightly from the pan.
- Make Hot Fudge Sauce: While the cake bakes, whisk cocoa, sugar, and milk in a medium saucepan over medium heat; bring to a gentle boil, stirring constantly, then reduce heat and simmer for 5-7 minutes until the sauce slightly thickens and coats the back of a spoon. Remove from heat, then stir in butter and vanilla extract until smooth and glossy. (If fudge looks lumpy, whisk vigorously or pass it through a fine-mesh sieve).
- Assemble and Serve: Let the baked cake cool in the pan for 10-15 minutes. Slice individual portions and top generously with warm, luscious hot fudge sauce and a scoop of vanilla ice cream, adding optional whipped cream or maraschino cherries for a classic diner touch.
Notes
Ensure your cake mix isn’t expired for a proper rise and best flavor. For a super quick dessert, use a good quality store-bought hot fudge sauce. Troubleshoot dry cake by avoiding overbaking and relying on the toothpick test; thicken thin fudge by simmering longer; prevent cake sticking by thoroughly greasing and flouring the pan.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550 calories
- Sugar: 65 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: Shoney’s, hot fudge cake, copycat recipe, easy dessert, chocolate, family-friendly, baked goods, ice cream
