I love hearing Mom’s stories. Even though we spend much of our days talking, lately she has shared some stories I hadn’t heard before.
It’s so interesting to hear her perspective on life and what has happened to her. Even though I might have sometimes thought her life was a bit mundane, I have been proven wrong over and over again.
Big Boy is one of the popular chain restaurants in our area. I loved it there as a kid. We’d go on the weekend and enjoy the salad bar and broccoli soup. I mentioned, after seeing a commercial, that I’d never had their fresh strawberry pie. I asked Mom if she had.
She said yes, but what she really liked was their hot fudge cake. Since I had never heard of this dessert, I asked for more information. She went on to explain that it was dark chocolate cake with ice cream in the middle, hot fudge, whipped cream, and a cherry on top.
As many times as I had been to Big Boy, how had I not only not had but not even heard of these fabulous desserts???
Mom and her friend would go out to lunch and split a sandwich or have soup and salad and then split dessert. That was their routine and apparently it involved a lot of hot fudge cake.
I was instantly inspired to recreate that cake to celebrate Mother’s Day and all of Mom’s stories, and well everything about Mom because she’s the best. And also I really wanted to try this cake and homemade has to be better than the one in the restaurant.
Enter Hot Fudge Ice Cream Cake. I made this with carob (though no one will ever know), but you should feel free to make it with chocolate – you know the drill.
Whatever you do, just make this! The cake itself is crazy moist and rich and fluffy. Mom couldn’t stop raving about it. I mean, it has to be trimmed to make the ice cream cake, right??? Then premium vanilla bean ice cream goes in the middle – nothing but the best for Mom.
Since the cake is so insanely soft and fluffy and moist, it absorbed some of the ice cream, but who cares? After cutting into pieces, it is served with hot fudge sauce and a cherry on top. I skipped the whipped cream – it doesn’t need it – but it you want some, go for it!
The cold cake and ice cream against the hot fudge, the rich cake and fudge paired up with the sweet ice cream, the burst of color and flavor from the cherry. I totally get why Mom loved this cake. And I’m so glad this time we got to split a piece. Happy Mother’s Day!
- Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan and line it with parchment leaving overhang for easy removal later.
- In a large bowl, stir together flour, sugar, carob or cocoa powder, baking soda, baking powder, and salt. Stir in eggs, milk, oil, coffee, and vanilla until a glossy batter forms. Pour it into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan.
- Once the cake is cool, line an 8 inch square pan with plastic wrap. Remove the cake from the pan and cut it in half across the long sides of the cake. Place half in the bottom of the pan. You will need to trim excess cake (snack time!). Spread the ice cream over the top, followed by the other half of cake. Cover with plastic and press down slightly. Place in the freezer for at least two hours and up to overnight.
- When ready to serve, cut the cake into pieces using a large serrated knife. Top with hot fudge, a cherry, and serve. Cake may be stored in the freezer without the hot fudge for up to 1 month.
Additional chilling time is necessary.
Cake recipe adapted from Blahnik Baker
Don’t forget to check out the other Sunday Supper dishes! Thanks to Amy from My World Simplified for hosting!
Sunday Supper Mother’s Day Food Ideas
- Hot Fudge Ice Cream Cake by Pies and Plots
- Toasted Almond Oatmeal Chocolate Chip Cookies by Helpful Homemade
- Triple Chocolate Strawberry Cake Truffles by The Freshman Cook
- White Chocolate Molten Lava Cakes by That Skinny Chick Can Bake
- White Chocolate-Filled Snickerdoodles by Fantastical Sharing of Recipes
- Double Pork Stuffed Pork Roast by Food Lust People Love
- Italian Stuffed Caprese Chicken by My World Simplified
- Japanese Chicken Curry by What Smells So Good?
- Lightened-Up Shrimp Scampi by My Savory Spoon
SIDES AND SALADS
- Mom’s Easy Clam Dip by Cricket’s Confections
- Salmon and Capers Panzanella Salad by And She Cooks
- Swedish Creamy Potato Casserole (Jansson’s Frestelse) by Sunday Supper Movement
- Berry Chantilly Trifle by The Crumby Cupcake
- Blackberry Cobbler with Brown Sugar Pecan Biscuits by Soulfully Made
- Lemon Cheesecake Stuffed Strawberries by Our Good Life
- Lemon Cooler by Cosmopolitan Cornbread
- Mom’s Southwest Georgia Pound Cake by Family Around The Table
- Strawberry Rhubarb Crisp by Caroline’s Cooking
- Strawberry-Rhubarb Compote by Wholistic Woman
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