Restaurant Recipes

Shoney's Hot Fudge Sunday Cake

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Yield: 4 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tablespoons + 1/4 cup cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts
  • 1 cup packed brown sugar
  • 1 3/4 cups very hot water

Instructions

  1. Mix flour, granulated sugar, 2 tablespoons. cocoa, baking powder, and salt in 9-inch square pan.
  2. Mix in milk, oil and vanilla extract with fork until smooth.
  3. Stir in nuts.
  4. Spread batter in pan.
  5. Sprinkle with brown sugar and remaining 1/4 cup cocoa.
  6. Pour very hot water over batter.
  7. Bake in preheated 350 degrees F oven for 40 minutes.
  8. Spoon warm cake into dessert dishes.
  9. Top with ice cream.
  10. Spoon sauce from pan onto each square.

Notes

Butterscotch Sunday Cake: Substitute 1 (6 ounce) package butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.

Mallow Sunday Cake: Substitute 1 cup miniature marshmallows for the nuts.

Peanut Sunday Cake: Substitute 1/2 cup peanut butter and 1/2 cup chopped peanuts for the nuts.

Raisin Sunday Cake: Substitute 1 cup raisins for the nuts.

Attribution

Posted by CookinMom at Recipe Goldmine May 3, 2001.




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