Shoney’s Hot Fudge Cake Recipe
Shoney’s hot fudge cake recipe delivers a rich chocolate flavor from devil’s food cake mix and instant chocolate pudding, creating a moist, tender base.Eggs, sour cream, oil, and water blend into the batter to add creaminess and depth. The cold whipped cream topping brings a light, airy contrast, sweetened gently with sugar and enhanced by vanilla extract.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups & Spoons,
- 9×13 inch baking pan,
- Rubber spatula
- Saucepan
- Whisk (for fudge sauce)
- Cooling rack
Ingredients
For the Cake
- 1 box 18.25 oz devil’s food cake mix
- 1 box 4 oz instant chocolate pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 1 cup sour cream
- ½ cup water
For the Whipped Topping
- 1 cup cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar or powdered sugar
- ½ teaspoon pure vanilla extract
For the Hot Fudge Sauce
- 3 tablespoons Dutch-process cocoa powder
- 2 tablespoons unsalted butter softened
- 4 oz semi-sweet chocolate chopped
- 6 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
- ¼ cup light corn syrup
- ⅛ teaspoon salt
Instructions
- Start by warming up your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan, or line it with parchment if you prefer easy cleanup.
- To make the cake batter, grab a large mixing bowl and add the devil’s food cake mix, the instant pudding mix, eggs, oil, sour cream, and water. Blend everything together until the batter becomes thick and smooth with no dry spots.
- Pour the batter into your prepared pan and spread it out evenly. Slide it into the oven and bake it for about 35 to 40 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool all the way before using it.
- For the whipped cream, chill a bowl for a few minutes, then whip the heavy cream with the sugar and vanilla until it forms soft peaks. Keep it in the fridge so it stays cold.
- Next, make the hot fudge. In a saucepan set over medium heat, whisk together the cocoa powder, sugar, butter, heavy cream, corn syrup, and a pinch of salt. Keep stirring as everything melts together and turns silky and smooth.
- When the sauce looks glossy and fully melted, take it off the heat and stir in the vanilla. Keep it warm, or reheat it gently when you’re ready to serve.
- To plate it Shoney’s-style, cut out a square piece of the cooled cake and slice it horizontally so you have a top and bottom half.
- Set the bottom half on a plate, add a big scoop of vanilla ice cream, and place the top piece of cake back on, then spoon warm hot fudge all over it. Finish it off with a swirl of whipped cream.