Remembering an iconic treat – Jerry’s hot fudge cake

Last year, the town of Mt. Sterling said goodbye to an iconic restaurant that everyone has fond memories of.

Jerry’s Restaurant, for me, felt like stepping into Nana’s kitchen where the servers treated you as if you were family. I often think of Jerry’s the most this time of year, not because this is when they shut their doors, but because Jerry’s restaurant was the gathering spot for my friends and me after late night basketball games when we were in high school. Despite what the hours read on their door, they kept up with the basketball schedule and left the door open and stayed late to make sure we had dinner. Those are the things that leave a lasting impression that you never forget.

Many lovely things come to mind when I reminisce on the many times I’ve filled my belly there: spaghetti dinners, the J-Boy, stir-fry, strawberry pie, sweet coleslaw, patty-melts, their delicious hash browns and their famous hot fudge cake. There’s been many times that my friends and I went to Jerry’s and ordered only hot fudge cake: it was just that good.

Since I can’t walk into Jerry’s and order a hot fudge cake, I now make them at home. Although nothing will ever compare to the legendary Jerry’s hot fudge cake, my spin on this classic is pretty darn good. Next time you’re grieving over this goodie like I often do, grab this recipe and have a Jerry’s night.

Use any chocolate cake mix. When making the batter:

Add one extra egg to how many it says to add on the back.

Replace oil with a double amount of melted butter.

Replace water with exact measurement of milk.

Add 2 tbsp of unsweetened cocoa powder to the batter. (optional)

Pour batter into a greased 9x13 pan. Bake according to the cake mix box or until middle is done. When completely cool, cut cake into 3X3 pieces. Then cut pieces in half HORIZONTALLY. The ice cream will go in the middle.

Ice Cream - Use your favorite vanilla ice cream. Cut it with a sharp knife to make a 1-1/2 inch thick slab that is 3x3 inches square. Place the ice cream in the middle of your halved piece of cake.

Homemade Hot Fudge

1 can (12 fl. oz.) evaporated milk

1/2 cup granulated sugar

2 tablespoons butter or margarine

2 tablespoons light corn syrup

3 cups semi-sweet chocolate morsels

2 teaspoons vanilla extract

Combine evaporated milk, sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels and vanilla extract until thickened and smooth. Strain to remove any small lumps. Store sauce in tightly sealed container in refrigerator. Reheat in the microwave for 2 minutes before serving again. If needed, add water to thin to desired consistency. Recipe makes approximately 3 cups.

Spoon the hot fudge over top of the cake, letting it run down the four corners and puddle on the plate generously.

Toppings – After you top your cake with hot fudge, generously add whipped cream and garnish with a maraschino cherry.