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    You are in: Home / Recipes / TSR Version of Shoney's Hot Fudge Cake by Todd Wilbur Recipe
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    TSR Version of Shoney's Hot Fudge Cake by Todd Wilbur

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    AZPARZYCH's Note:

    From I have not eaten at a Shoney's since I was a kid and went with my Grandparents, so I cannot say that this is the exact same. I can however say this is a really good cake!! Made it from my Top Secret Restaurant Recipes cookbook. Must use the ice cream that comes in a box so the ice cream slices can be arrange between the cake layers. *Time needed to freeze cake with ice cream is not included in prep/cooking times*

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    Units: US | Metric

    • 1 (18 1/4 ounce) box devil's food cake mix
    • 3 eggs
    • 1 1/3 cups water
    • 1/3 cup vegetable oil
    • 1 half-gallon vanilla ice cream (must be in a box)
    • 1 (16 ounce) jar hot fudge topping
    • 1 (7 ounce) can whipped cream
    • 12 maraschino cherries


    1. 1
      Mix the cake batter as instructed on the box.
    2. 2
      Measure 4 cups of the batter into a well-greased 13x9 inch baking pan. This will leave about 1 cup of batter in the bowl, which can be used for cupcakes.
    3. 3
      Bake the cake according to the box instructions.
    4. 4
      Allow the cake to cool completely.
    5. 5
      When the cake is cooled, carefully remove it from the pan, and place it right side up onto a sheet of wax paper.
    6. 6
      With a long knife (a bread knife works well) slice horizontally through the middle of the cake and carefully remove the top.
    7. 7
      Pick up the wax paper with the bottom of the cake still on it and place it back into the baking pan.
    8. 8
      Take the ice cream from the freezer and working quickly, tear the box open so that you can slice the ice cream like bread.
    9. 9
      Make six 3/4 inch thick slices and arrange them on the cake bottom in the pan.
    10. 10
      Cover the entire surface of the cake with ice cream. You will most likely have to cut some of the pieces to make ice cream fit.
    11. 11
      Carefully place the top of the cake onto the ice cream.
    12. 12
      Cover pan with plastic wrap.
    13. 13
      Place in freezer for a couple hours to refreeze the ice cream.
    14. 14
      When ready to serve, slice the cake (recipe suggests 12 slices but they are a little big).
    15. 15
      Plate the cake slices on individual plates.
    16. 16
      Leave the cake slices out to defrost a bit while you heat up the fudge either in the microwave or immerse the jar in a pan of water over medium-low heat.
    17. 17
      Pour the hot fudge over the cake slice, top with whipped cream and a cherry.

    Ratings & Reviews:


    Nutritional Facts for TSR Version of Shoney's Hot Fudge Cake by Todd Wilbur

    Serving Size: 1 (139 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 417.1
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 4.9 g
    Cholesterol 51.9 mg
    Sodium 514.8 mg
    Total Carbohydrate 59.2 g
    Dietary Fiber 2.2 g
    Sugars 33.1 g
    Protein 6.1 g

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