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Easy Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) photo

Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven)

This Shoneys Hot Fudge Cake is a chocolate lover's dream! A rich cake layered with creamy vanilla ice cream and warm fudge sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 box 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
For the Ice Cream Layer:
  • 32 ounces vanilla or vanilla bean ice cream (not French vanilla)
For the Hot Fudge Sauce:
  • 14 ounces sweetened condensed milk
  • 8 ounces 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
For the Topping:
  • 1 cup lightly sweetened homemade or canned whipped cream
  • 6 maraschino cherries (drained and patted dry)

Equipment

  • Mixing bowls
  • Whisk or Electric Mixer
  • 9x13 inch baking pan
  • Double boiler or microwave-safe bowl
  • Spatula
  • Serving platter

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. Step 3: While the cake is cooling, take the vanilla ice cream out of the freezer to soften slightly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.