Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven)
If you’re searching for a dessert that epitomizes indulgence, look no further than this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven). This delightful treat combines the rich flavors of chocolate cake, smooth vanilla ice cream, and warm fudge sauce, creating a dessert experience that is nothing short of heavenly. Perfect for celebrations, gatherings, or simply to satisfy your sweet tooth, this recipe offers a homemade version of a classic favorite. Let’s dive into the delicious details that will guide you through making this delectable dessert at home!
What You’ll Love About This Recipe
This Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) is a dream come true for chocolate lovers. Here’s what makes it special:
– **Decadent Chocolate Cake**: A moist chocolate cake base created using Duncan Hines Devils Food Cake Mix that promises to be rich and flavorful.
– **Creamy Ice Cream Layer**: A generous layer of vanilla ice cream that adds a delightful creaminess and coolness to balance the warm cake and fudge.
– **Warm Hot Fudge Sauce**: The homemade hot fudge sauce is the star of the show, drizzling over the cake and ice cream for a gooey, chocolatey finish.
– **Easy to Make**: With simple ingredients and straightforward steps, this recipe is beginner-friendly, making it accessible for all bakers.
– **Perfect for Sharing**: This dessert serves several people, making it ideal for parties or family gatherings.
Shopping List
To make your Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven), gather the following ingredients:
- 1 box (15.25 ounces) Duncan Hines Devils Food Cake Mix
- 3 large eggs
- 1/2 cup chocolate syrup
- 1/2 cup cold water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla paste or extract
- 3/8 teaspoon kosher salt
- 32 ounces rectangular carton vanilla or vanilla bean ice cream (not French vanilla)
- 14 ounces sweetened condensed milk
- 8 ounces (by weight) bittersweet chocolate (chips or chopped)
- 3 tablespoons water
- 1 tablespoon corn syrup or dark corn syrup
- 1 heavy pinch salt
- 1 teaspoon vanilla paste or extract
- 1 cup lightly sweetened homemade or canned whipped cream
- 6 maraschino cherries, drained and patted dry
Prep & Cook Tools
Before you start baking, make sure you have the following tools ready:
- Mixing bowls – for combining ingredients easily.
- Whisk or electric mixer – for mixing the cake batter smoothly.
- 9×13 inch baking pan – to bake the chocolate cake.
- Double boiler or microwave-safe bowl – for melting chocolate for the fudge sauce.
- Spatula – for spreading the ice cream and whipped cream evenly.
- Serving platter – to present your beautiful cake.
Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) Made Stepwise
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Duncan Hines Devils Food Cake Mix, eggs, chocolate syrup, cold water, vegetable oil, vanilla paste, and kosher salt. Mix until well combined and smooth.
Step 2: Bake the Cake
Pour the cake batter into a greased 9×13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack.
Step 3: Soften the Ice Cream
While the cake is cooling, take the vanilla ice cream out of the freezer to soften slightly. This will make it easier to spread over the cooled cake later.
Step 4: Make the Hot Fudge Sauce
In a double boiler or microwave-safe bowl, combine the bittersweet chocolate, sweetened condensed milk, 3 tablespoons of water, corn syrup, a heavy pinch of salt, and 1 teaspoon of vanilla. Heat gently, stirring occasionally, until the chocolate is melted and the mixture is smooth.
Step 5: Assemble the Cake
Once the cake has completely cooled, spread the softened vanilla ice cream evenly over the top of the cake. Return the cake to the freezer for about 1 hour, allowing the ice cream to firm up.
Step 6: Add Hot Fudge
After the ice cream has set, gently reheat the hot fudge sauce if it has thickened. Pour the warm fudge sauce over the ice cream layer, allowing it to drip down the sides of the cake.
Step 7: Finish with Whipped Cream and Cherries
Top the fudge layer with lightly sweetened whipped cream, spreading it evenly across the surface. Decorate with maraschino cherries for that classic touch.
Step 8: Chill and Serve
Place the assembled cake back in the freezer for another 30 minutes to set everything together. Once you’re ready to serve, slice into squares and enjoy this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) with friends and family!
Quick Replacement Ideas
If you’re missing an ingredient or want to customize your cake, consider these quick replacements:
- Oil: Swap vegetable oil for melted coconut oil or applesauce for a lighter option.
- Ice Cream: Use any other flavor of ice cream that you love, just ensure it’s a similar texture.
- Sweetened Condensed Milk: For a dairy-free version, substitute with coconut condensed milk.
- Chocolate: If you prefer a lighter fudge, opt for semi-sweet chocolate instead of bittersweet.
Little Things that Matter
While making this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven), keep these handy tips in mind:
- Ensure your cake is completely cool before adding ice cream; this prevents melting and creates a better texture.
- For a gourmet touch, sprinkle some sea salt over the hot fudge before serving.
- Experiment with different toppings, such as crushed nuts or chocolate shavings, for added texture and flavor.
- Let the cake sit at room temperature for a few minutes before slicing to make serving easier.
Make Ahead Like a Pro
This dessert is perfect for making ahead of time! Here’s how to do it:
- Assemble the cake and freeze it a day in advance. Just add the whipped cream and cherries right before serving.
- Store leftover cake in an airtight container in the freezer for up to two weeks. Just thaw for a bit before serving.
- You can prepare the hot fudge sauce a day ahead and store it in the fridge. Reheat before drizzling over the cake.
Ask & Learn
Can I use a different cake mix for this recipe?
Yes! While this recipe suggests Duncan Hines Devils Food Cake Mix, you can substitute it with any chocolate cake mix you prefer. Just be mindful of the baking times as they may vary slightly.
How do I store leftover cake?
To store leftover Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven), cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the freezer for up to two weeks.
Can I make this cake gluten-free?
Absolutely! Simply swap the cake mix with a gluten-free chocolate cake mix, and follow the rest of the recipe as is.
What happens if I don’t have vanilla paste?
If you don’t have vanilla paste, you can use pure vanilla extract instead. The flavor will still be delicious!
Reader Favorites
- Pinch of Yum – For delicious and accessible recipes.
- Sally’s Baking Addiction – For a plethora of baked goods and desserts.
- Minimalist Baker – For simple, quick, and wholesome recipes.
Time to Try It
Now that you have the complete guide to creating this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven), it’s time to gather your ingredients and get baking. Whether it’s for a special occasion or just a sweet craving, this dessert is sure to impress everyone at the table. Share your creations with friends and family, and don’t forget to enjoy every bite of this chocolatey indulgence!
Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven)
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Duncan Hines Devils Food Cake Mix, eggs, chocolate syrup, cold water, vegetable oil, vanilla paste, and kosher salt. Mix until well combined and smooth.
- Step 2: Pour the cake batter into a greased 9x13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack.
- Step 3: While the cake is cooling, take the vanilla ice cream out of the freezer to soften slightly.
- Step 4: In a double boiler or microwave-safe bowl, combine the bittersweet chocolate, sweetened condensed milk, 3 tablespoons of water, corn syrup, a heavy pinch of salt, and 1 teaspoon of vanilla. Heat gently, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- Step 5: Once the cake has completely cooled, spread the softened vanilla ice cream evenly over the top of the cake. Return the cake to the freezer for about 1 hour, allowing the ice cream to firm up.
- Step 6: After the ice cream has set, gently reheat the hot fudge sauce if it has thickened. Pour the warm fudge sauce over the ice cream layer, allowing it to drip down the sides of the cake.
- Step 7: Top the fudge layer with lightly sweetened whipped cream, spreading it evenly across the surface. Decorate with maraschino cherries for that classic touch.
- Step 8: Place the assembled cake back in the freezer for another 30 minutes to set everything together. Once you’re ready to serve, slice into squares and enjoy!
Notes
- Ensure your cake is completely cool before adding ice cream; this prevents melting and creates a better texture.
- For a gourmet touch, sprinkle some sea salt over the hot fudge before serving.
- Experiment with different toppings, such as crushed nuts or chocolate shavings, for added texture and flavor.
