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

This Shoneys Hot Fudge Cake is a chocolate lover's dream! Layers of rich cake, creamy ice cream, and hot fudge sauce make it irresistible.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Chocolate, Easy, Ice Cream
Servings: 8 servings

Ingredients

For the Cake:

  • 1 box Duncan Hines Devil’s Food Cake Mix (15.25 ounces)
  • 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 and Sauce:

  • 32 ounces vanilla or vanilla bean ice cream (avoid French vanilla)
  • 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 Topping:

  • 1 cup lightly sweetened whipped cream (homemade or canned)
  • 6 maraschino cherries (drained and patted dry)

Instructions

Instructions:

  • Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cake mix, eggs, chocolate syrup, cold water, vegetable oil, vanilla paste, and kosher salt. Beat on medium speed for about 2 minutes until smooth.
  • Pour the batter into a greased 9x13 inch baking pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool for 15 minutes, then transfer to a wire rack to cool completely.
  • In a double boiler or microwave-safe bowl, combine bittersweet chocolate, water, corn syrup, and a heavy pinch of salt. Heat gently, stirring until melted and smooth. Stir in vanilla paste and set aside to cool slightly.
  • Once the cake is cooled, cut it in half horizontally. Place one layer back in the pan, spread half of the ice cream, and pour half of the hot fudge sauce over it.
  • Place the second layer of cake on top, spread the remaining ice cream, and pour the rest of the hot fudge sauce on top.
  • Spread whipped cream over the fudge sauce and garnish with cherries. Cover and freeze for at least 4 hours or until set.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • 9x13-inch baking pan
  • Double boiler or microwave-safe bowl
  • Spoon or spatula
  • Freezer-safe container

Notes

  • For a gluten-free version, use a gluten-free cake mix.
  • To make it dairy-free, opt for plant-based ice cream and chocolate.
  • Store leftovers covered in the freezer for up to a week.