Shoney's Hot Fudge Sunday Cake Recipe - Cooking Index
Shoney's Hot Fudge Sunday Cake Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Flour |
| 3/4 cup | 148g / 5.2oz | Granulated sugar |
| 2 tablespoons | 30ml | Cocoa - plus |
| 1/4 cup | 27g / 1oz | Cocoa |
| 2 teaspoons | 10ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 118ml | Milk |
| 2 tablespoons | 30ml | Vegetable oil |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 146g / 5.1oz | Chopped nuts |
| 1 cup | 160g / 5.6oz | Brown sugar - (packed) |
| 1 3/4 cups | 414ml | Very hot water |
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 degree oven for 40 minutes.
Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each square.
VARIATIONS
Butterscotch Sunday Cake: Substitute 1 package (6 oz) 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.
This recipe yields 4 servings.
Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html
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