Tsr Version Of Shoney's Hot Fudge Cake By Todd Wilbur

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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

Recipe

• 1 mix the cake batter as instructed on the box.
• 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 bake the cake according to the box instructions.
• 4 allow the cake to cool completely.
• 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 with a long knife (a bread knife works well) slice horizontally through the middle of the cake and carefully remove the top.
• 7 pick up the wax paper with the bottom of the cake still on it and place it back into the baking pan.
• 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 make six 3/4 inch thick slices and arrange them on the cake bottom in the pan.
• 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 carefully place the top of the cake onto the ice cream.
• 12 cover pan with plastic wrap.
• 13 place in freezer for a couple hours to refreeze the ice cream.
• 14 when ready to serve, slice the cake (recipe suggests 12 slices but they are a little big).
• 15 plate the cake slices on individual plates.
• 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 pour the hot fudge over the cake slice, top with whipped cream and a cherry.