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

If you’ve ever savored the decadence of Shoney’s Hot Fudge Cake, then you know it’s a dessert that leaves a lasting impression. This rich chocolate cake layered with creamy vanilla ice cream and dripping in hot fudge is a classic that many crave. Today, I’m thrilled to share with you a delightful homemade version that captures the essence of that beloved treat. Welcome to paradise with this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven). Let’s dive into the sweet details!

Why You’ll Love This Recipe

There’s a reason why Shoney’s Hot Fudge Cake has been a favorite for decades. This easy copycat recipe combines the rich chocolate flavor of Duncan Hines Devil’s Food Cake with the creaminess of vanilla ice cream and a luscious homemade fudge sauce. Each bite is a symphony of flavors and textures that will make your taste buds dance. Whether you’re celebrating a special occasion or just craving something sweet, this dessert is sure to impress. Plus, it’s simple enough to whip up any day of the week!

Gather These Ingredients

To recreate this dessert masterpiece, here’s what you’ll need:

• 1 box (15.25 ounces) Duncan Hines Devil’s 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 (avoid French vanilla)
• 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 paste or extract
• 1 cup lightly sweetened homemade or canned whipped cream
• 6 maraschino cherries, drained and patted dry

What’s in the Gear List

Before you start baking, make sure you have the following tools handy:

• Mixing bowls – for combining ingredients easily
• Electric mixer – to make mixing the cake batter effortless
• 9×13 inch baking pan – perfect for baking the cake
• Double boiler or microwave-safe bowl – for melting chocolate
• Spoon or spatula – for spreading the whipped cream and fudge
• Freezer-safe container – for storing the layered cake

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

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the Duncan Hines Devil’s Food Cake Mix, 3 eggs, 1/2 cup of chocolate syrup, 1/2 cup of cold water, 1/3 cup of vegetable oil, 1 teaspoon of vanilla paste, and 3/8 teaspoon of kosher salt. Using an electric mixer, beat on medium speed for about 2 minutes until well combined and smooth.

Step 2: Bake the Cake

Pour the cake batter into a greased 9×13 inch baking pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool in the pan for about 15 minutes. Then, transfer the cake to a wire rack to cool completely.

Step 3: Prepare the Hot Fudge Sauce

While the cake is cooling, you can prepare the hot fudge sauce. In a double boiler or microwave-safe bowl, combine 8 ounces of bittersweet chocolate, 3 tablespoons of water, 1 tablespoon of corn syrup, and a heavy pinch of salt. Heat gently, stirring frequently until melted and smooth. Once melted, stir in 1 teaspoon of vanilla paste. Set aside to cool slightly.

Step 4: Assemble the Cake

Once the cake is completely cooled, cut it in half horizontally, creating two layers. Place one layer back in the baking pan. Spread half of the vanilla ice cream over the first layer, smoothing it out evenly. Pour half of the hot fudge sauce over the ice cream layer.

Step 5: Add the Second Layer

Carefully place the second layer of cake on top of the ice cream and fudge. Repeat the process by spreading the remaining vanilla ice cream over the second layer and pouring the rest of the hot fudge sauce on top.

Step 6: Finish with Whipped Cream and Cherries

Spread the whipped cream over the top layer of fudge sauce. Finally, garnish with maraschino cherries. Cover the pan with plastic wrap and freeze the cake for at least 4 hours or until set.

Dietary Customizations

If you want to modify this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) to suit dietary preferences, consider the following:

• Gluten-free: Substitute the cake mix with a gluten-free chocolate cake mix.
• Dairy-free: Use plant-based ice cream and a dairy-free chocolate option.
• Lower sugar: Opt for a sugar-free cake mix and sugar-free chocolate syrup.
• Vegan: Use flax eggs instead of regular eggs and dairy-free whipped cream.

Missteps & Fixes

Even the best bakers can encounter a few hurdles. Here are some common missteps and their fixes:

• Overmixing the cake batter: Be careful not to overmix; mix just until combined to avoid a tough cake.
• Ice cream melting too fast: Ensure the ice cream is firm before spreading it on the cake layers. If it’s too soft, freeze it for a bit before using.
• Hot fudge sauce too thick: If your fudge is too thick, add a little more water while melting to achieve the desired consistency.
• Not freezing long enough: Make sure to freeze the cake for at least 4 hours; overnight is even better for a firmer texture.

Make Ahead Like a Pro

This dessert is perfect for making ahead of time. Here are some tips:

• Prepare the cake and hot fudge sauce a day in advance and assemble just before serving.
• Layer the cake and ice cream and freeze it the night before your event for easy serving.
• Store leftovers in the freezer, well covered, for up to a week for a sweet treat at any time.

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

Can I use a different cake mix for this recipe?

Absolutely! While Duncan Hines Devil’s Food Cake Mix is recommended for its rich chocolate flavor, you can experiment with other chocolate cake mixes if desired.

How long can I store the cake in the freezer?

The cake can be stored in the freezer for about a week. Just make sure it’s well covered to prevent freezer burn.

Can I use homemade ice cream instead of store-bought?

Yes, homemade vanilla or vanilla bean ice cream works wonderfully in this recipe and adds a personal touch!

What can I substitute for the corn syrup?

If you don’t have corn syrup, you can use honey or maple syrup as a substitute in the hot fudge sauce.

If you’re inspired by this recipe, here are some other dessert ideas that can be made in one pan:

Bring It Home

Indulging in a slice of this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) is like taking a bite of nostalgia. Whether you enjoy it on a warm summer evening or as a sweet end to a family dinner, this cake is sure to be a hit. The combination of rich chocolate cake, creamy ice cream, and decadent fudge sauce creates a dessert experience that’s simply unforgettable. So gather your ingredients, roll up your sleeves, and get ready to impress your friends and family with this delightful homemade version of a classic favorite!