Name: Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 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 vanilla or vanilla bean ice cream ((do not use French vanilla)); 14 ounces sweetened condensed milk; 8 ounces 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 pieces maraschino cherries ((drained and patted dry))

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Imagine indulging in a decadent dessert that captures the essence of nostalgia wrapped in layers of creamy ice cream and rich chocolate cake. Shoneys Hot Fudge Cake has long been a beloved treat, known for its warm, fudgy goodness and the melty delight of ice cream. Today, we’re diving into the world of sweet indulgence with this easy copycat recipe, bringing that same delightful experience right to your kitchen. Whether you’re celebrating a special occasion or simply craving a sweet treat, this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) is sure to impress and satisfy.

What Makes This Recipe Special

This Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) is special for numerous reasons. First, it combines the rich flavors of chocolate cake with smooth vanilla ice cream, creating a perfect balance of textures and tastes. The use of Duncan Hines Devil’s Food Cake mix ensures a moist and flavorful cake with minimal effort. The homemade hot fudge sauce adds an irresistible layer of chocolatey goodness, and the whipped cream topping elevates the entire dessert to a whole new level. Plus, it’s simple enough for anyone to make, regardless of baking experience!

What You’ll Gather

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 (do not use 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

Before You Start: Equipment

Mixing bowls – for combining ingredients.
Electric mixer or whisk – for beating the cake batter.
9×13 inch baking pan – ideal for baking the cake.
Double boiler or microwave-safe bowl – for melting chocolate.
Spatula – for spreading the ice cream and fudge.
Measuring cups and spoons – for accurate ingredient measurements.

Mastering Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven): How-To

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, eggs, chocolate syrup, cold water, vegetable oil, vanilla paste, and kosher salt. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until it’s smooth and well combined.

Step 2: Bake the Cake

Pour the 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. Once baked, remove the cake from the oven and allow it to cool completely in the pan.

Step 3: Prepare the Hot Fudge Sauce

While the cake is cooling, prepare 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 paste. If using a double boiler, stir over simmering water until melted and smooth. If using a microwave, heat in 30-second intervals, stirring in between until melted. Set aside to cool slightly.

Step 4: Assemble the Cake and Ice Cream

Once the cake is cool, take the vanilla or vanilla bean ice cream out of the freezer and allow it to soften for a few minutes. Spread the softened ice cream evenly over the cooled cake. Make sure to cover the entire surface for a delightful ice cream experience in every bite.

Step 5: Add the Hot Fudge

Drizzle the warm hot fudge sauce generously over the ice cream layer. Use a spatula to spread the fudge slightly, ensuring even coverage. For an extra touch, swirl the fudge slightly into the ice cream for a marbled effect.

Step 6: Top with Whipped Cream and Cherries

Once the fudge is added, spread the lightly sweetened whipped cream over the top of the fudge layer. Finally, garnish with the maraschino cherries, placing one cherry on each slice for a classic finish.

Step 7: Freeze and Serve

Cover the assembled cake with plastic wrap and place it in the freezer for at least 2-3 hours to set. When you’re ready to serve, remove the cake from the freezer and let it sit for about 10 minutes before cutting. This will make slicing easier and allows the ice cream to soften just a bit.

Swap Guide

If you prefer, you can use a different chocolate cake mix instead of Duncan Hines Devil’s Food Cake mix.
For a dairy-free version, substitute the ice cream with a dairy-free alternative and use coconut cream instead of whipped cream.
Feel free to use semi-sweet chocolate instead of bittersweet for the hot fudge sauce if desired.
For a nutty flavor, add chopped nuts like pecans or walnuts on top of the whipped cream before serving.

Behind the Recipe

This Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) is inspired by the classic dessert many have come to love. The combination of warm cake, cold ice cream, and rich fudge creates a delightful contrast that is hard to resist. It’s the perfect dessert for gatherings, parties, or simply a cozy night in. The simplicity of the ingredients allows anyone to whip this up without breaking a sweat, making it a go-to recipe for chocolate lovers.

Storage Pro Tips

To store your Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven), cover it tightly with plastic wrap or aluminum foil and keep it in the freezer. This dessert can be stored for up to a week. If you have leftovers, ensure they are tightly wrapped to prevent freezer burn. When you’re ready to enjoy it again, simply thaw for a few minutes at room temperature before slicing.

Frequently Asked Questions

Can I make this cake in advance?

Absolutely! This cake can be made a day or two in advance. Just follow the assembly instructions and store it in the freezer until you’re ready to serve.

What if I can’t find vanilla bean ice cream?

You can use regular vanilla ice cream instead. Just avoid French vanilla as it has a different flavor profile.

How do I prevent the ice cream from melting too quickly?

Make sure to freeze the assembled cake for a few hours before serving. Allowing it to set properly helps maintain the ice cream’s texture when you slice into it.

Can I use a different cake flavor?

Yes, feel free to experiment with different cake flavors! Chocolate, vanilla, or even red velvet cake can work beautifully in this recipe.

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Wrap-Up

In conclusion, this Shoneys Hot Fudge Cake Easy Copycat Recipe (Ice Cream Cake Heaven) is a delightful fusion of flavors that will surely become a favorite in your household. With its rich chocolate cake base, creamy vanilla ice cream, and luscious hot fudge, it’s the ultimate dessert for any occasion. Don’t wait any longer—gather your ingredients, follow the steps, and treat yourself to a slice of this ice cream cake heaven today!