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

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.

3. 3

   This will leave about 1 cup of batter in the bowl, which can be used for cupcakes.

4. 4

   Bake the cake according to the box instructions.

5. 5

   Allow the cake to cool completely.

6. 6

   When the cake is cooled, carefully remove it from the pan, and place it right side up onto a sheet of wax paper.

7. 7

   With a long knife (a bread knife works well) slice horizontally through the middle of the cake and carefully remove the top.

8. 8

   Pick up the wax paper with the bottom of the cake still on it and place it back into the baking pan.

9. 9

   Take the ice cream from the freezer and working quickly, tear the box open so that you can slice the ice cream like bread.

10. 10

    Make six 3/4 inch thick slices and arrange them on the cake bottom in the pan.

11. 11

    Cover the entire surface of the cake with ice cream.

12. 12

    You will most likely have to cut some of the pieces to make ice cream fit.

13. 13

    Carefully place the top of the cake onto the ice cream.

14. 14

    Cover pan with plastic wrap.

15. 15

    Place in freezer for a couple hours to refreeze the ice cream.

16. 16

    When ready to serve, slice the cake (recipe suggests 12 slices but they are a little big).

17. 17

    Plate the cake slices on individual plates.

18. 18

    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.

19. 19

    Pour the hot fudge over the cake slice, top with whipped cream and a cherry.

* Per serving · 4 servings · Values may vary.