Restaurant Recipes
Shoney's Hot Fudge Sunday Cake
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
- Mix flour, granulated sugar, 2 tablespoons. cocoa, baking powder, and salt in 9-inch square pan.
- Mix in milk, oil and vanilla extract with fork until smooth.
- Stir in nuts.
- Spread batter in pan.
- Sprinkle with brown sugar and remaining 1/4 cup cocoa.
- Pour very hot water over batter.
- Bake in preheated 350 degrees F oven for 40 minutes.
- Spoon warm cake into dessert dishes.
- Top with ice cream.
- 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.