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vanilla bean frosting on a 1930's chocolate cake

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

This 3 layered cake recipe is from a handwritten 1930's recipe and the frosting I came up with is made with melted vanilla bean ice cream.

(1 rating)
yield 8 -10 slices
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For vanilla bean frosting on a 1930's chocolate cake

  • 1 c
    butter crisco
  • 2 c
    granulated sugar
  • 4 Tbsp
    cocoa powder
  • 4
    eggs, beaten seperately
  • 3 c
    all purpose flour
  • 4 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 4 c
    powdered sugar
  • 1/4 c
    vanilla bean ice cream, melted
  • 1 stick
    butter, softened
  • 1 tsp
    vanilla bean paste
  • extra milk if needed for thinning out frosting

How To Make vanilla bean frosting on a 1930's chocolate cake

  • 1
    Preheat 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.
  • 2
    In 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.
  • 3
    Divide 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.
  • 4
    Frosting- 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.

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