1Preheat oven to 350. In a mixing bowl, blend shortening and sugar, then add cocoa and blend well. Add eggs, one at a time beating well after each egg.
2In another bowl, measure your flour, baking powder, and salt. In a measuring cup mix your milk with your vanilla. Alternately mix your dry ingredients then your wet until all is incorporated and creamy.
3Divide your batter in 3 9inch cake pans that have been lined with parchment paper. Fill each pan halfway with batter. Bake at 350 for about 35-40 minutes or until cake tests done in the middle. Remove from oven and cool completely before frosting.
4Frosting- Melt enough vanilla bean ice cream in microwave to make 1/4 cup. In a mixer add powdered sugar, butter, melted ice cream, vanilla bean paste and extra milk if needed and beat until thick and creamy. Frost all cakes by stacking and filling with frosting and then frost sides and top. Let set 2 hours to set frosting.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...